Womenz Magazine

How to Make Beet Salad with Mint Pesto and Candied Pistachios

“Beets are a flavor of fall. heir earthy flavor pairs nicely with the sweetness of the goat cheese and pistachio, while brightened up with mint” notes Chef Nagan. “Be on the lookout for Chioggia beets which are a pink, often striped variety, originally cultivated in Italy which adds a different color and unique presentation.”

Here’s how to make it.

Makes 1-2 servings

Prep time

10 mins min. min.


Cook time

1 hour min.

  • 5 oz red, gold, and Chioggia beets, peeled and sliced
  • .5 oz lemon juice
  • .5 oz olive oil
  • For 2 oz mint pesto: 2 cups chopped mint, 2 cups chopped spinach, 6 garlic cloves, 2 cups olive oil, 1 cup Parmesan, ½-cup pine nuts, salt and pepper to taste
  • For 1 oz crumbled candied pistachios: 5 cups pistachios, shelled, 1 cup sugar, ⅔-cup honey, 1 teaspoon salt
  • 1 oz goat cheese
  • A handful of arugula
Make mint pesto: Place everything except olive oil in a food processor. Process while slowly drizzling olive oil until emulsified.
Make candied pistachios: Place sugar and honey in saucepan and heat until sugar dissolves. Add pistachio and salt and turn heat up high. Stir two-to-three minutes until evenly coated. Pour onto parchment lined sheet tray and spread evenly and allow to cool. Then break apart.
Place mint pesto on a circle on the plate. Toss beets in lemon vinaigrette and let sit for 60 seconds to marinate. Place beets around the circle of pesto. Top with candied pistachio, crumbled goat cheese, and arugula.

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