Beet pistachio mint salad
Beet salad :
1 large beet ( washed and trimmed)
1/3 cup pistachio
1/3 cup chopped mint
1 large lemon ( juice )
1 lemon zest
1-2 Tbs sesame oil
Spices: cumin, salt & pepper
Instructions:
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Place beet in a saucepan covered with salted water to taste (with at least 1 tsp of vinegar). Boil until tender [usually, 30-45 minutes, depending on the size of the beets]. Boiling can take up to 60 minutes for larger beets. Drain and run cold water over beets.
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While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the sesame oil with lemon juice (warm beets absorb more ), 1 teaspoon salt, and 1/4 teaspoon pepper & cumin Taste for seasonings.
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Add mint and pistachio mix well, enjoy 😊
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