Beet Salad with Mandarin, Achar, Pistachios, and Mint
Thomas J. Story
“The pairing of beets with pistachios and citrus is a classic blend of flavors in the California cuisine repertoire, and we [often] take a twist on this combination with the addition of mandarins that are bursting with salinity, spice, and heat,” explains Bryan Oliver, who is chef de cuisine at a rare California wine country vegetarian restaurant. “Roasted baby beets are tender, sweet, and earthy, allowing the bright flavors of spring mint from the farm to round out the dish. [In the restaurant] we make our own pickled mandarin for this dish using California mandarins, but [here] store-bought pickled lime can be used as a substitute for similar results.”
This recipe and others like it can be found in the article “These Are the Most Beautiful Vegan Dishes We’ve Ever Seen,” and also in “Drink the Issue: Sunset Wine Club’s Perfect Pairings from the 2023 Wellness Issue.”
How to Make It
1
For the Roasted Beets: Preheat oven to 400°F. Trim tops off the beets and rinse under cold water to remove any residual dirt, scrubbing if necessary. In a small bowl, whisk together the vinegar, water, olive oil, and salt. In two separate pans or baking dishes, lay the beets in an even layer with the bay leaves and thyme. Pour vinegar mixture evenly over beets, cover pans tightly with foil, and bake 60 minutes or until a small knife can pass through the beets with no resistance. Remove from the oven and let cool. Peel the beets and cut them into 2-inch wedges.
2
For the Pistachio Pudding: In a small to medium saucepan, cover the pistachios in cold water and bring to a boil. Drain the pistachios then repeat the process. Once the pistachios have been blanched and drained twice, cover with 1 cup water and the toasted coriander, and bring to a boil again. Pour into a high-powered blender or food processor. Purée the pistachios and their water into a smooth butter, adding the rice bran oil slowly to emulsify into a pudding-like consistency. Season with salt.
3
To assemble: In a mixing bowl, toss the cut beets with the chopped pickled limes, golden balsamic vinegar, salt, and olive oil. Let sit 15–20 minutes to infuse flavors. On a large serving platter, spread a circle of pistachio pudding and spoon the marinated beets over the top. Scatter the mandarin segments and toasted pistachios over the beets. Garnish the salad with mint leaves, optional mizuna, viola flowers, and lime zest.
Ingredients
FOR THE ROASTED BEETS
2 lbs Chioggia beets
1 lb golden beets
½ cup red wine vinegar
3 tbsp olive oil
3 tbsp salt
3 bay leaves
6 sprigs lemon thyme
FOR THE PISTACHIO PUDDING
½ cup pistachios
1 tbsp coriander seed, toasted
3 tbsp rice bran oil
salt to taste
FOR THE GARNISH
2 tbsp pickled lime
3 tbsp golden balsamic vinegar
1 tsp salt
3 tbsp extra virgin olive oil
3 mandarins, peeled and segmented
¼ cup pistachios, toasted and salted
½ cup mint leaves
1 cup mizuna leaves
16 viola flowers, optional
zest of 1 lime
Directions
1
For the Roasted Beets: Preheat oven to 400°F. Trim tops off the beets and rinse under cold water to remove any residual dirt, scrubbing if necessary. In a small bowl, whisk together the vinegar, water, olive oil, and salt. In two separate pans or baking dishes, lay the beets in an even layer with the bay leaves and thyme. Pour vinegar mixture evenly over beets, cover pans tightly with foil, and bake 60 minutes or until a small knife can pass through the beets with no resistance. Remove from the oven and let cool. Peel the beets and cut them into 2-inch wedges.
2
For the Pistachio Pudding: In a small to medium saucepan, cover the pistachios in cold water and bring to a boil. Drain the pistachios then repeat the process. Once the pistachios have been blanched and drained twice, cover with 1 cup water and the toasted coriander, and bring to a boil again. Pour into a high-powered blender or food processor. Purée the pistachios and their water into a smooth butter, adding the rice bran oil slowly to emulsify into a pudding-like consistency. Season with salt.
3
To assemble: In a mixing bowl, toss the cut beets with the chopped pickled limes, golden balsamic vinegar, salt, and olive oil. Let sit 15–20 minutes to infuse flavors. On a large serving platter, spread a circle of pistachio pudding and spoon the marinated beets over the top. Scatter the mandarin segments and toasted pistachios over the beets. Garnish the salad with mint leaves, optional mizuna, viola flowers, and lime zest.
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