Arugula Salad with Pickled Beets and Preserved-Lemon Viniagrette

salad rosh hashanah/yom kippur lemon pistachio arugula beet

Alon Shaya

Makes 4 servings

Source

Ingredients

1 large red beet (6 ounces), scrubbed

1 large yellow beet (6 ounces), scrubbed

1 cup rice-wine vinegar

1 cup granulated sugar

1 egg white

1/2 cup shelled raw pistachios

1/2 tablespoon Creole or Cajun seasoning

1 tablespoon minced preserved lemon

6 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

1/4 teaspoon red pepper flakes

1 sprig fresh thyme, leaves finely chopped

1 pinch salt

5 ounces (8 cups) arugula

2 tablespoons good-quality aged balsamic vinegar

Freshly ground black pepper, for serving

Method

Place each beet in its own small pot, cover with water, and simmer until a paring knife can easily pierce the beets, about 30 minutes. Cool beets, peel, and slice into thin half-moons. Reserve each beet in a separate bowl to ensure that the red beet slices don't stain the yellow ones. Meanwhile, combine the vinegar, sugar, and 1 cup water in a small pot. Bring to a boil, remove from heat, and divide the hot brine among the beets; let sit at room temperature until pickled, 3 to 4 hours.

Preheat the oven to 300°F. In a small mixing bowl, whip the egg white until frothy, then add the pistachios and spices, toss to coat, and spread on a parchment-lined baking sheet. Bake until golden and fragrant, 15 minutes. Nuts will crisp as they cool.

In a medium bowl, whisk together all the ingredients until combined.

Arrange the pickled beets on a serving platter. Toss the arugula in the preserved-lemon vinaigrette and place on top of the beets. Sprinkle with the spiced pistachios, drizzle with balsamic, and top with fresh black pepper. Serve immediately.