It has been a very long time since I last posted here. It is not very easy to maintain two blogs when one has a very busy work schedule. I have however missed this little corner here and the wonderful people that I have met through the English version of my blog.
I have a very dear friend who is an English speaker and reads no Portuguese at all, who has been a great incentive in me coming back to writing in this blog. I dedicate this post to her.My dear friend Paula. Here you are darling, finally got my act together. I am also using this post to go back to posting for the event Weekend Herb Blogging which is being held by Anna from Anna's Cool Finds.
The beautiful pieces of pistachio, like little emeralds, add such beautiful colour to the dish together with the herbs. This is a winner of a salad. Fabulous on a winter day when there are quite a few gray days in this part of the world. The inspiration came from Moro East by Sam & Sam Clark.
Ingredients:
500g raw and peeled beetroot, finely sliced - you can also use baked beetroots
small handful fo flat-leaf parsley
2 teaspoons lemon juice
2 tablespoons extra virgin olive oil
For the sauce:100g shelled unsalted pistachios, finely chopped either by hand or using a food processor
2 tablespoons finely chopped fresh flat-leaf parsley
1 dessertspoon finely chopped fresh mint
1 dessertspoon caster sugar
7 tablespoons extra virgin olive oil
1/2 tablespoon finely grated lemon zest
4 tablespoons water
1/2 teaspoon orange blossom water ( optional)
Mix all the last 7 ingredients first and season with salt and pepper. Add the pistachio. Mix some more.Add the sauce once you are ready to serve the salad.
16 comments:
Sounds like lovely flavours to combine. I would love this salad! I am glad you are keeping up this blog too, I enjoy visiting.
So happy to see you back again Valentina! I also enjoy beets - color and taste. Love the pistachios with this.
Beautiful salad! I have no clue how one would maintain two blogs, I can barely keep up with one!
I have been trying a few beetroot recipes lately too. I love the pistachios in this salad - looks great!
Tina, this salad is so good. I have printed it and it's hanging on my fridge door!
Yay! I'm glad you're back to blogging here. Missed you!
Paz xxoo
Yay, you're back! I am a more recent fan of your site and am so glad ur back with your very innovative recipes. This salad looks absolutely delicious. Can't wait to try it.
I haven't combined beetroot and pistachio nuts before, but these colours are made for each other, aren't they?
It has indeed been ages! I had beets only once and did not like it but I am vowing to give it another try, soon.
It has indeed been ages! I had beets only once and did not like it but I am vowing to give it another try, soon.
This garnet dish is so beautiful! I am a fan of beets too and don't make them often enough!
What a beautiful salad. I love the sound of this sauce with the pistachio nuts. Great entry, and nice to see you posting here.
Your dish is beautiful and looks quite delicious, although I'm not sure about the raw beets. I'm with you, when I get a bunch of beets, I like roasting them all at once so I can use them easily when the mood strikes.
Holler, it is nice to be back.
Tanna, oh, I love your visits. So you are also a beet lover?!
Brillyn, maybe I am trying to do too much. ; p )
Meeta, must visit your blog and check your recipes.
Pat, let me know when you make it.
Paz,you are the sweetest. Nice to be back.
Pia, the lovely message you left me was great encouragement. I should thank you.
Pille, so agree with you.
Cynthia, oh, please do! they are lovely things.
Anna, give this salad a go if you can . you will love the sauce.
kalyn, this event is so inspiring.
Laurie, I am a fan of cooked ones as well.
This is an awesome pistachio sauce! It's a first for me. I can see it being so versatile. This is a keeper, thank you!
what a gorgeous salad. Love the color combo - red and green.
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