Recipe from “The New Jewish Table”
2 medium red beets
2 medium golden beets
1 tablespoon olive oil
Freshly ground black pepper
1/4 cup golden raisins
1/2 cup toasted chopped pistachios (see cooks’ note)
3 tablespoons capers, rinsed and drained
1 medium red onion, thinly sliced
1 small bunch fresh chives, cut into 1/2-inch pieces
1/2 cup Lemon Vinaigrette (recipe follows)
Ingredients for the vinaigrette:
1⁄3 cup juice (about 2 medium lemons)
1⁄3 cup olive oil
1⁄3 cup canola oil
1 teaspoon salt
1⁄8 teaspoon freshly ground black pepper
- Bake the beets. Preheat the oven to 325°F. Rub the olive oil over the beets and sprinkle them with salt and pepper. Loosely wrap each type in a separate aluminum foil packet. Place them in the oven and roast until the beets are tender and can be easily pierced with a sharp knife — about 60 minutes.
- Transfer the packets to a wire rack, unfold the foil, and let the beets cool. Peel the beets (use rubber gloves to keep your hands from staining) and cut them into bite-size chunks; place in a large bowl.
- Soak the raisins. Meanwhile, place the raisins in a small bowl. Add hot water to cover and set aside to soak for 1 hour. Drain the raisins in a mesh strainer before using.
- Mix the salad. Add the pistachios, capers, raisins, and onions to the bowl with the beets. Pour in the Lemon Vinaigrette and toss to mix. Taste the salad and add more salt or pepper if you wish.
- Cooks’ note: To toast the pistachios, preheat the oven to 325 degrees F.
- Spread the shelled nuts on a baking sheet and bake until toasted, shaking the pan as needed so the nuts brown evenly, about five minutes.
Directions for the Lemon Vinaigrette (Makes 1 cup)
- Squeeze enough lemons to produce 1⁄3 cup juice (about 2 medium lemons) and strain it into a small bowl.
- Add 1⁄3 cup olive oil, 1⁄3 cup canola oil, 1 teaspoon salt, and 1⁄8 teaspoon freshly ground black pepper.
- Whisk together until combined.