Ravi Kapur's Autumn Beet Salad with Vaduvan Yogurt and Candied Pistachios Recipe

Ravi Kapur's Autumn Beet Salad with Vaduvan Yogurt and Candied Pistachios Recipe
Staff Writer
Beets
Courtesy of Heath Robins

Beets

Sweet, roasted beets with curried yogurt and candied pistachios is a refreshing combination of flavors and textures.

Ingredients

27 small- to medium-sized Chioggia beets, trimmed and washed

1/3 cup water

¼ cup honey

½ cup sherry vinegar

1 cup olive oil

Salt and pepper to taste

½ cup Greek yogurt

1 teaspoon vadouvan curry

Candied pistachios

2 cups arugula leaves

Directions

Preheat the oven to 400° F. Place beets in a baking dish with 1/3 cup of water and cover tightly with aluminum foil.  Roast until tender when pierced with a tooth pick, about 25 minutes. Allow beets to cool uncovered, then peel and cut in half.

Make a marinade by whisking together the honey, sherry vinegar, olive oil, and salt and pepper to taste. Pour half the marinade over the prepared beets and adjust the seasoning to taste. Reserve the rest of the marinade for the arugula.

In another bowl, thoroughly mix the yogurt with the vadouvan curry. 

To serve, dot each of six serving plates with nine generous dots of the curry-yogurt mix. Place a marinated beet on each dot. Sprinkle with a generous amount of the candied pistachios. Toss the arugula with a little of the beet marinade and divide the leaves between the six plates.

Beet Salad Shopping Tip

Buy lettuce that is crisp and free of blemishes.

Beet Salad Cooking Tip

Before dressing, keep your salad chilled in the refrigerator to stay crisp.