Roasted Beet and Beet Green Salad with Warm Pistachio Salsa Verde

Valentine's Day is almost here! I always look forward to our V Day episode of The Kitchen.  Our art department does a lovely job of decorating the set with an abundance of pink and red flowers and I can't help but be in the festive spirit.  


I've had my share of years without a Valentine, but I always celebrated with friends and now,  of course, I have Ryan.  Whether with friends or my loved one, I like to have at least one dish on the menu that is heart-healthy.  This year, I'm making my Roasted Beet and Beet Green Salad with Warm Pistachio Salsa Verde.  (Quite a mouthful to say, huh?!) Beets are full of fiber and folate, plus they can help lower blood pressure.  Instead of cutting off the beet greens and tossing them in the garbage, use them in a salad (they're also great when sautéed).  The greens are full of vitamins and antioxidants.  This salad also has pomegranate seeds, which some scientists believe may help prevent plaque build-up in the arteries.  


Besides all of the health benefits, the most positive effect of this salad is that it tastes so darn good!

Enjoy in good health and Happy Valentine's Day!

p.s. The pistachio salsa verde is a great accompaniment to grilled fish, chicken, or roasted veggies. 


For salad:

3 beets, peeled and cut into 1 inch wedges plus beet greens removed, washed and rough chopped

1 tablespoon olive oil
3 cups baby kale 
1 4 ounce log goat cheese, crumbled
1/4 cup pomegranate seeds

For salsa verde:

5 tablespoons extra virgin olive oil

2 garlic cloves, minced

1/4 cup pistachios, roughly chopped
4 scallions, white and light green parts only
1/2 cup parsley 
1/4 cup cilantro
1/4 cup mint 
Zest and juice of 1 lemon 
Kosher salt and freshly cracked black pepper 
Pinch red pepper flakes

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.


 In a bowl, toss beets with olive oil and season with salt and pepper.  Transfer to parchment lined baking sheet.  Bake until the beets are tender, about 30 to 40 minutes.
 In a large salad bowl, toss beet greens with baby kale.  Top with roasted beets, crumbled goat cheese, and pomegranate seeds. Drizzle with a few tablespoons of salsa verde. 

For the salsa verde

 In a food processor, combine the scallions, parsley, cilantro, and mint.  Pulse until roughly chopped.  Add lemon zest and juice, a small pinch of red pepper flakes if using. Pulse until combined.  

 Combine garlic and oil in medium skillet and slowly heat on low until the garlic just begins to sizzle.  Turn off the heat. Whisk in pistachios and herb mixture.  Season generously with salt and pepper.