Green Bean Beet and Pistachio Salad
If you're looking for a fresh and vibrant dish, Green Bean Beet and Pistachio Salad is your answer. Combining crisp green beans with earthy beets and crunchy pistachios, this salad is not only visually stunning but packed with nutrition. Perfect for any occasion, it’s a delightful addition to your dining table that you’ll want to make again and again!
Equipment
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Skillet
- Peeler
Ingredients
- 1 pound young green beans trimmed
- 1.5 tablespoons extra virgin olive oil
- to taste Salt and freshly ground black pepper
- 0.25 cup pistachios
- 2 tablespoons fresh chopped dill
- 1 pound roasted peeled beets about 1 1/2 lbs. fresh beets before roasting, cut into bite-sized wedges
- 1 tablespoon date honey syrup
Instructions
- Start by preparing your green beans. In a mixing bowl, toss them with olive oil, salt, and black pepper to taste. Make sure they’re evenly coated as this will enhance the flavor.
- Next, heat a nonstick skillet over medium-high heat. Once it’s hot, pour in the olive oil-coated green beans and sauté them for 6 to 8 minutes until they’re just tender. Keep an eye on them; if you notice they’re browning too quickly, cover the skillet and reduce the heat to medium. This will ensure they cook through without burning.
- Once the green beans are tender, remove them from the heat and let them cool to room temperature. This step is important because you want to keep the salad fresh and vibrant.
- Now, let’s focus on the pistachios. Toast them in a small skillet over medium heat until they’re lightly toasted and fragrant. This usually takes about 3 to 5 minutes, and it brings out their natural oils and flavors.
- In a large bowl, combine the cooked green beans with the toasted pistachios and 1 1/2 tablespoons of dill. Mix them well, then transfer the mixture to your serving dish.
- Next, sprinkle the roasted beetroot wedges lightly with salt. Arrange them beautifully amongst the green beans and pistachios. The contrasting colors will create an appealing presentation.
- Finally, sprinkle the remaining dill over the top of the salad, and drizzle date honey syrup generously over everything. This sweet touch really elevates the dish.
- Serve the Green Bean Beet and Pistachio Salad at room temperature for the best flavor experience. Enjoy your creation!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days. The beets maintain their flavor, and the salad can be enjoyed cold or at room temperature.
- Freezing: It’s not recommended to freeze this salad as the texture of the green beans and beets will change upon thawing.
- Pairing: This salad pairs wonderfully with grilled chicken or fish for a light, healthy meal. It also makes a great side dish for barbecues.
- Variations: Consider adding feta cheese or goat cheese for a creamy element. You could also add slices of avocado for extra richness.
- Meal Prep: Prepare the vegetables and pistachios ahead of time. Just mix everything together before serving to keep it fresh.