Arugula Salad with Pickled Beets and Preserved-Lemon Viniagrette

Ingredients

• •1 large red beet
• •1 large yellow beet
• •1 cup rice-wine vinegar
• •1 cup granulated sugar
• •1 whole egg white
• •½ cup shelled raw pistachios
• •½ tablespoon Creole or Cajun seasoning
• •1 tablespoon minced preserved lemon
• •6 tablespoons extra-virgin olive oil
• •2 tablespoons lemon juice
• •¼ teaspoon red pepper flakes
• •1 sprig fresh thyme
• •1 pinch salt
• •5 ounces arugula
• •2 tablespoons aged balsamic vinegar
• •1 to taste black pepper
• •for serving

Cooking Instructions

1. 1.

   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. 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.

   240 min

2. 2.

   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.

   15 min

3. 3.

   In a medium bowl, whisk together all the ingredients until combined.

   5 min

4. 4.

   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.

   10 min