Raw Fall Salad with Lemon-Pistachio Dukkah
A delightfully fresh dish for fall, this colorful beauty features a rainbow of seasonal produce with a decadent nutty crumble on top. If you've never had raw beets before, this fall salad (and a couple sneaky tricks!) will convince you.
For the Veggie Marinade
- Juice of a lemon
- 2 tbsp champagne vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp robust, flavorful olive oil
- Generous freshly ground salt and pepper
For the Salad
- 6-8 chioggia or yellow beets
- 2-4 carrots
- Few big handfuls of arugula
For the Dukkah
- Zest of a lemon
- 0.5 c roasted salted pistachios
- 1 tbsp toasted sesame seeds
- 0.5 tsp dried thyme leaves
- 0.25 tsp sea salt
- Few grinds of black pepper
- In a large mixing bowl, combine the marinade ingredients.
- Very carefully (use the hand guard!), slice the beets with a mandoline. Put them into the marinade as soon as you finish each beet to avoid browning.
- Peel the carrots. Then, using the peeler again, create long, thin carrot ribbons. Add the carrots to the marinade with the beets. Use tongs to move all the veggies around and ensure that all surfaces are coated with the marinade.
- Let the beets and carrots sit for one to several hours, tossing periodically.
- Put the dukkah ingredients into a mini food processor and pulse to bring them together. You want to create a loose crumble, not pistachio butter! Pulse it a couple times, then give it a look, and pulse again as needed, but be careful not to over-process.
- Just before serving, add the arugula to your marinated veggies and give everything a good toss.
- Lay out your salad on a serving platter. Cover it with a good sprinkle of dukkah, then serve extra dukkah on the side for additional sprinkling.
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