Beet?and?red sorrel salad with pistachio

Indulge in the vibrant flavors of beet and red sorrel salad, topped with crunchy pistachios for the perfect balance of sweet and nutty notes.

Ingredients:

• 910g baby beets, preferably a mix of golden, Chioggia and red beets
• 110g brioche, cut into 3/4-inch cubes (2 cups) or into thin slices
• 1/4 cup roasted pistachios
• Salt and freshly ground pepper
• 1 1/2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons pistachio oil
• 1 1/2 tablespoons balsamic vinegar
• 3 cups sorrel, preferably red ribbon (see Note)

Instructions:

1. Heat up the oven to 350°. Arrange the beets in a baking dish. Pour in 1/2 cup of water and cover the dish with foil. Bake for 1 1/2 hours until the beets are soft. Allow to cool, then remove the beet skins and slice them into wedges and pieces. Place them in a bowl.
2. While the beets are roasting, lay out the brioche cubes on a baking sheet and bake for approximately 8 minutes, until they turn golden brown.
3. Use a blender to mix the pistachios with 3/4 cup of water and blend on high speed for 1 minute. Filter the sauce into a small bowl and refrigerate until cold. (It will slightly thicken as it cools.) Season the sauce with salt and pepper.
4. In a small bowl, whisk together the olive oil with the pistachio oil and balsamic vinegar. Season with salt and pepper. Mix 3 tablespoons of the vinaigrette with the beets. Spread the pistachio sauce on plates. Arrange the beets in the center and add the sorrel on top. Drizzle the remaining vinaigrette around and sprinkle with the brioche croutons. Serve immediately.

Summary:

• Calories: 1357 kcal
• Fat: 65 g
• Protein: 37 g
• Carbs: 171 g
• Potassium: 4126 mg
• Magnesium: 336 mg