Beet & Pistachio Salad With MicroGreens
With the recent launch of our new MicroGreens Kit for Harvest and Harvest Elite gardens, we had to share a delicious recipe using these nutrient-dense, and flavor packed greens. Though you often see them as available add-ons at your smoothie shop, microgreens, microherbs and other immature seedling varieties are good additions to almost anything. Top your salads, sandwiches, even pizza with a bunch freshly plucked from your Harvest garden and you'll instantly increase the nutritional AND flavor value of your meal.
We roasted our own beets for this recipe, but you could also use pre-packaged beets,. And the dressing is a great way to use your AeroGarden basil!
Recipe adapted from Sunday Morning Banana Pancakes
- 2 bunches of beets, washed and trimmed. Larger beets should be cut in half
- 2 Tbs vegetable oil
- 2 cups of basil
- 1/4c Olive Oil
- Juice of 1/2 a lemon (about 1 Tbs)
- 1 Tbs roughly chopped pistachios
- 1 cup MicroGreens of your choice
- Coarse Sea Salt
Toss your scrubbed and trimmed beats with the oil. Place beets on a rimmed baking sheet and cover in foil. Roast in the oven at 350 or even on the grill for about 30-45 minutes, until fork-tender. If cooking on the grill, temperature should read 350-400.
Once a little soft and slightly charred, remove from the oven and let them cook until they can be handled. Then run the skins off. Use gloves to avoid staining your hands pink! Quarter or half the beets and set them aside.
Place your basil, olive oil, and lemon juice in a blender and run until well combined. Drizzle a bit of the dressing on 2 small plates and place a large pinch of the microgreens on top. Place your beets on top of the microgreens, divided evenly, then top with a sprinkling of your pistachios, a pinch of the sea salt and the remaining microgreens.