Charred Rainbow Beet & Pistachio Salad

Serves 2 as an appetizer ~ easily doubled

You will need:

2 small bunches rainbow beets, trimmed & washed- larger beets cut in half  
(about 8 small-medium beets)
Canola oil for beets

Basil lemon olive oil*
2 cups loosely packed basil- I used purple & regular basil
1/4 cup olive oil
1/2 juice of lemon 
pinch of kosher salt

1 tbsp chopped Pistachios

1 cup of Micro Greens

Citrus Herb Salt – optional 

Scrub & trim beets, toss with about 1 – 2 teaspoons of canola oil until lightly coated. Place beets on a rimmed baking sheet, cover with foil and roast on the grill for about 30-45 minutes until beets are a little charred and soft (grill thermostat should be between 350-400*, if roasting in the oven roast at 350*)

Remove beets from grill, keep cover and allow to cool until beets can easily be handled. Peel skin off the beets & discard the skins. Quarter or half the roasted beets, set aside.

To make the basil olive oil, place all ingredients in a blender and blend until well combined.

On two small plates, drizzle a bit of the basil olive oil on the bottom of each plate. Place a small amount of micro greens on each plate, arrange half of the beets on each plate, sprinkle with citrus herb salt & pistachios, top each plate with the remaining micro greens.

Serve immediately or store in the fridge until ready to serve.

Can be made and plated up to 1 day ahead.

*recipe makes enough for 6 servings  

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