Arugula Salad with Pickled Beets and Preserved-Lemon Viniagrette
Arugula Salad with Pickled Beets and Preserved-Lemon Viniagrette is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place each beet in its own small pot, cover with water, and simmer until a paring knife can easily pierce the beets, about 30 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace each beet in its own small pot, cover with water, and simmer until a paring knife can easily pierce the beets, about 30 minutes.
Cool beets, peel, and slice into thin half-moons.
Reserve each beet in a separate bowl to ensure that the red beet slices don't stain the yellow ones.
Meanwhile, combine the vinegar, sugar, and 1 cup water in a small pot.
Bring to a boil, remove from heat, and divide the hot brine among the beets; let sit at room temperature until pickled, 3 to 4 hours.
Preheat the oven to 300°F.
In a small mixing bowl, whip the egg white until frothy, then add the pistachios and spices, toss to coat, and spread on a parchment-lined baking sheet.
Bake until golden and fragrant, 15 minutes.
Nuts will crisp as they cool.
In a medium bowl, whisk together all the ingredients until combined.
Arrange the pickled beets on a serving platter.
Toss the arugula in the preserved-lemon vinaigrette and place on top of the beets.
Sprinkle with the spiced pistachios, drizzle with balsamic, and top with fresh black pepper.
Serve immediately.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.