Beet Salad with Pistachio Dressing

From Matthew Altizer

2013 Jul/Aug

This salad is equally delicious with cooked beets that have been sliced into wedges or raw beets that have been very thinly sliced using a mandolin or a vegetable peeler.



  • 1 c. pistachios, finely chopped
  • 2 T. finely chopped parsley
  • 1 t. finely chopped mint
  • 1 t. lemon juice
  • 1/2 t. sugar
  • 7 T. olive oil
  • 1/2 t. lemon zest
  • 4 T. water
  • 1/2 t. orange blossom water (at Middle Eastern groceries and specialty stores)
  • kosher salt and black pepper


  • 1/2 lb. beets, peeled and very thinly sliced
  • 2 T. lemon juice
  • 2 T. olive oil
  • 1 small handful flat-leaf parsley leaves, stems removed


Finely chop the pistachios or pulse them in a food processor until crushed. Transfer the pistachios to a bowl and whisk together with all of the other dressing ingredients. Season to taste with salt and pepper and set aside. Dress the beets with lemon juice, olive oil, and salt and pepper. Spread the beets over a serving platter and spoon the pistachio dressing over them, sprinkle with parsley and serve. Serves 4.