Einat Admony's Beet Salad with Pistachio Dukkah

By johnwhorfin

Ingredients

• Ingredients:
• 1 pound mixed, colored baby beets
• 1 tablespoon honey
• 1/4 cup lemon juice
• 1/4 cup olive oil
• Pinch of kosher salt
• Pinch of freshly ground black pepper
• For Pistachio Yogurt:
• 1 1/2 cups pistachios, preferably Sicilian Pistachios
• 1/2 cup canola oil
• 1/2 cup water
• 1 tablespoon salt
• 1 tablespoon lemon juice
• 1 1/2 cup greek yogurt (Fage)
• For Pistachio Dukkah
• 2 cups roasted pistachios, finely chopped
• 2 teaspoon cumin seeds, toasted then ground
• 1 tablespoon coriander seeds, toasted then ground
• 1/4 cup sesame seeds, toasted
• Pinch of black peppercorn, ground
• 1 cup unsweetened coconut flakes, toasted
• 1 teaspoon salt
• Roughly chopped pistachios

Details

Servings 4
Adapted from seriouseats.com

Preparation

Step 1

1. If you are using yellow beets and want to preserve their color, be sure to keep them separated throughout this process. Place the beets in a medium saucepan filled with water over medium-high heat and bring to a boil. Lower the temperature and simmer the beets until soft, roughly 30 minutes. Use a toothpick to check doneness—if the toothpick goes in and out easily, the beets are ready. Peel the beets and cut into halves and quarters. Allow the beets cool to room temperature and then mix with the honey, lemon juice, olive oil, salt and pepper. Set aside.

2. To make the pistachio yogurt, blend together the pistachios, oil, water, and salt. Add water only if necessary to produce the desired consistency. Remove the mixture from the blender and whisk in the yogurt. Do not put the yogurt in the blender—it will break apart.

3. To make the dukkah, simply combine all ingredients thoroughly.

4. To plate, slather a generous portion of pistachio yogurt on a plate, cover with a handful of beets, and top with a handful of the dukkah. Serve and enjoy.