“I RECEIVED FREE SAMPLES OF WONDERFUL PISTACHIOS MENTIONED IN THIS POST. BY POSTING THIS RECIPE I AM ENTERING A RECIPE CONTEST SPONSORED BY WONDERFUL PISTACHIOS AND AM ELIGIBLE TO WIN PRIZES ASSOCIATED WITH THE CONTEST. I WAS NOT COMPENSATED FOR MY TIME.”
If you follow my blog, you know I am branching out on some foods I thought I didn’t like. Beets was right there on that list. Pretty high on the list, actually. I had beets once when I was younger and they tasted like straight up dirt and I never tried one again. That was a mistake. This Colorful Beet Salad with Pistachios is sweet, savory, and hearty and it is delicious!
My husband was so excited when I started experimenting with beets over the summer. I grew them in my garden, never anticipating that I would actually be eating them. I grew them for him. When they came in, they were pretty small, so I roasted and pickled them. To my surprise, I actually liked them.
I felt a little like a kid. When we expose kids to new foods. We always say to give them time to like a food – several introductions. It’s a hard concept for adults to understand. However, when adults don’t like a food, we usually don’t try and like it. We just avoid it. I’m so happy my eyes are opening to the introduction of new foods to my diet.
This salad was not from my own inspiration, but from a restaurant I visited in Chicago. It’s on Michigan Avenue and it’s called Labriola. I saw roasted baby beets on the appetizer menu and I just knew that I had to try it. It was brightly colored and drizzled with olive oil and lemon. It was topped with crunchy chopped pistachios and topped with microgreens and plain yogurt. This is my version.
I just knew I had to recreate this salad with my Wonderful Pistachios. Not only are beets an amazing superfood, we can put pistachios on that pedestal too.
Check out these amazing facts about pistachios:
Pistachios are known as The Fit NutTM because they are one of the highest protein and fiber snack
nuts that are part of a heart-healthy lifestyle. Scientific evidence suggests but does not prove that eating1.5 ounces per day of most nuts, such as pistachios, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.
In-Shell Pistachios are known as The Mindful NutTM because they may help you “fool yourself full”
because the leftover shells may provide a visual cue for portions, potentially helping to curb intake.
We call this the Pistachio Principle. One preliminary behavioral study found that participants who
consumed in-shell pistachios ate 41-percent fewer calories compared to those who consumed pistachios without the shell. Those who chose the “no shells” pistachios consumed an average of 211
calories, while those who chose the in-shell variety consumed an average of 125 calories, suggesting
that empty shells may provide a visual cue for portions, potentially helping curb intake.
Pistachios are known as The Skinny NutTM because they are one of the lowest calorie and lowest fat
Pistachios are known as The Colorful NutTM that help you snack colorfully: pistachios’ green and red purple hues come from antioxidants.
Pistachios are The Happy NutTM because you don’t snackrifice – snack happy: pistachios offer great
taste AND good health (and pistachios smile back at you).
- 4 large beets
- 2 teaspoons extra virgin olive oil
- 1 Tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ⅓ cup chopped WONDERFUL Pistachios
- ¼ cup plain greek yogurt
- Preheat oven to 400°F
- Clean beets and cut off ends
- Wrap in foil and place on a baking sheet
- Roast for 45-60 minutes or until a knife can easily pierce the center of the beet without resistance
- Carefully unwrap beets and allow to cool slightly
- The skins should easily come off when rubbed with a paper towel
- Slice beets and arrange on a serving platter
- Drizzle with olive oil and lemon
- Sprinkle with salt and pepper
- Sprinkle pistachios over the beets and dollop with greek yogurt.
If this is a true side dish, it makes 4 servings.