Marinated beet salad with feta, pistachios and mint

When the baby beets are fresh they hardly need any time marinating, but they can also be made up to 3 or even 4 days in advance. If you toast the nuts ahead too then it all comes together in minutes. If you don’t mind the feta absorbing some of the pink juices, it sits well after assembly as well.

If it’s too hot to turn the oven on, you can toast the pistachios in a skillet over low to medium heat. Stir every few seconds so they cook evenly, it will take about 5 minutes or so.

3 bunches baby beets, about 12 red or golden or a mix

1 tablespoon unpasteurized apple cider vinegar

2 tablespoons white balsamic vinegar

2 tablespoons extra virgin olive oil

Sea salt

¼ cup raw shelled pistachios

Freshly ground black pepper

Fresh mint leaves, roughly torn

3 oz goat milk feta, drained

Beet micro greens to garnish, optional (it’s called Bull’s blood at Windfall Farms)

Trim greens off beets, leaving about an inch of the stem. Place in a pot and cover with an inch of water and bring to a boil over high heat. Cover pot, lower heat and simmer until cooked through, about 15 to 20 minutes, or longer if they’re bigger. Drain and rinse beets. Slip off their skins and slice them into ¼ inch rounds. Place in a bowl and add vinegars, olive oil and a large pinch of salt. Toss to combine and set aside to marinate. While the beets marinate toast the pistachios.

Pre-heat oven to 300 degrees Fahrenheit. Spread pistachios over a parchment lined rimmed baking sheet and toast for 6 to 8 minutes or until fragrant and beginning to brown. Remove from oven, allow to cool then roughly chop and set aside.

Toss beets and add pepper and more salt to taste. Spread beets over a large plate or platter along with any extra marinade. Scatter with mint leaves, pistachios and crumbled feta. Garnish with micro greens.