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1
Preheat oven to 350 degrees.
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2
Preparing the beets: Cut off the greens and set aside.
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3
Place the beets in an ovenproof dish and add enough water to cover the bottom.
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4
Cover with foil and bake 1 hour or until they pierce easily with a knife.
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5
Remove beets from the oven and allow to cool.
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6
Peel and discard the skins (depending on how young the beets are I sometimes skip the peeling part). Cut them into wedges or slices. *Remember*: Keep the red beets separate from the golden beets to avoid the red beets bleeding.
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7
Drizzle 1/2 teaspoon of sherry vinegar on the red beets and the other one half teaspoon on the golden beets. Toss to coat and set aside.
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8
(Read *Note below before starting this step.) Assembling the salad: Wash well and coarsely chop the beet greens. Place in a colander.
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9
Slice the red onions into thin rounds and place on top of the greens.
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10
Boil 1 cup of water then pour over the beets and onions. Drain well and pat dry.
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11
Transfer to a bowl and stir in the mint and beets.
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12
Drizzle the vegetables with the remaining 1 teaspoon of sherry vinegar and the olive oil.
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13
Season to taste with salt and pepper; toss.
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14
Garnish with the pistachios.
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15
*Note: the photo that accompanied this recipe on the relish.com site shows the vegetables all arranged on a platter in their own little mounds and the ingredients were not tossed together. I chose to serve the salad with each ingredient placed in mounds for a more beautiful presentation. The nuts were of course scattered on top of the salad.
