ROASTED BEETS AND PEARL ONIONS WITH PISTACHIO VINAIGRETTE

By Peggie

Ingredients

• Pistachio Vinaigrette:
• 18 kg red beets peeled and cut in 1-inch (2.5 cm) thick wedges
• 2 tablespoons olive oil
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 pkg pearl onion peeled
• 1 shallots minced
• 1/4 cup lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon granulated sugar
• 1/4 teaspoon pepper
• pinch salt
• 1/3 cup olive oil
• 1/2 cup fresh parsley leaves finely chopped
• 1/4 cup unsalted shelled pistachio finely chopped

Details

Servings 10

Preparation

Step 1

Toss together beets, oil, pepper and salt; spread on parchment paper–lined rimmed baking sheet. Roast on bottom rack in 375 F (190 C) oven, stirring once, for 30 minutes. Add pearl onions to pan; roast, stirring once halfway through, until onions are golden and tender, about 1 hour.

Pistachio Vinaigrette: Meanwhile, in bowl, whisk together shallot, lemon juice, mustard, sugar, pepper and salt; whisk in oil until combined. Whisk in parsley and pistachios.

Make-ahead: Refrigerate in airtight container for up to 2 days.

Toss vinaigrette with beet mixture. Serve warm or at room temperature.

Tip from The Test Kitchen: Peeling pearl onions can be tedious, but we use a method that makes it much easier. In a saucepan of boiling water, blanch the onions for 1 minute. Drain, then rinse under cold water. The skins should slip off easily.