Beet salad with smashed sesame brittle

Indulge in the vibrant flavors of beet salad harmonized with the crunch of smashed sesame brittle. A delightful symphony for your taste buds!

Ingredients:

• 6 medium beets, any variety
• Sea salt
• 1/2 cup sliced almonds, toasted
• 1/2 cup shelled, roasted, unsalted pistachios, chopped
• 5 tablespoons white and/or black sesame seeds, toasted
• 1 tablespoon poppy seeds
• 1 3/4 teaspoons granulated sugar
• 1/4 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 medium orange
• 1 medium grapefruit
• 1 small lemon
• 3 sprigs fresh cilantro, leaves picked (optional)
• 2 sprigs fresh mint, leaves picked (optional)

Instructions:

1. Preheat the oven to 350°F.
2. Rinse the beets and discard any leaves. Arrange the beets in a baking dish in a single layer (an 8x8-inch dish is ideal) and season with salt. Pour in ½ cup of water, cover the dish with aluminum foil, and cook until the beets are soft, which should take about 25 to 45 minutes.
3. While the beets are baking, prepare the brittle: Grease a sheet pan with nonstick spray or line it with a silicone mat. Mix together all the nuts and seeds.
4. In a medium saucepan, heat the sugar over medium-high heat to create a dry caramel. This process usually takes around 5 minutes until the sugar turns brown and bubbles, typically starting from the center. Occasionally tilt and swirl the pan to incorporate any unmelted sugar until the caramel is evenly melted, dark amber in color, and just beginning to smoke, approximately 10 minutes. (Swirl gently to avoid crystallization but do so as little as possible.)
5. Once the caramel is done, remove the saucepan from the heat, quickly stir in the nuts and seeds, promptly pour the mixture onto the sheet pan, and use an offset spatula to spread it into a thin layer. Sprinkle 1 teaspoon of salt over the top. Let it cool completely, then break or crush it into shards.
6. Once the beets are tender, take them out of the oven and let them cool until they are safe to handle. Use a kitchen towel to rub off the skins or peel them with a paring knife.
7. Cut the cooked beets into uneven pieces, toss them with olive oil, a generous pinch of salt, and some black pepper. Let them cool down completely before transferring them to a serving platter.
8. Peel the orange and remove the white pith with a knife, then slice it into ¼-inch-thick rounds (or into half-moons if preferred). Peel and deseed the grapefruit with a knife, then cut out the segments. Cut the lemon in half lengthwise and slice into very thin half-moons, including the peel. Discard any seeds you encounter.
9. Arrange the citrus sections over the beets, sprinkle with herbs (if desired) and some brittle, and finish off with an additional pinch of salt. (Any extra brittle can be stored in an airtight container for salads or snacks throughout the week.)

Summary:

• Calories: 1801 kcal
• Fat: 132 g
• Protein: 44 g
• Carbs: 138 g
• Potassium: 3611 mg
• Magnesium: 550 mg