August 2, 2013 • Nancy Wolfson-Moche

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Beets for breakfast? You bet! No other veggie beats their juicy sweetness.

serves 4

INgredients

1 bunch beets (about 5-6)

2 stalks celery

½ cup pistachio nuts, shelled

3-4 fresh chives

3-4 fresh mint leaves

¼ cup chèvre (optional)

1/3 cup apple cider vinegar

2/3 cup EVOO

sea salt and black pepper to taste

Process

Trim and peel the beets; wash. Wash the celery, chives and mint well.

Place the beets, whole, in a small-medium sized pot filled 2/3 of the way with water.

Cook uncovered on a medium flame until water boils; turn flame down to a simmer. Let beets cook about 20 minutes (depending on the size of the beets: the smaller they are, the faster they’ll cook).

When you think they’re done, test by putting a fork into one. It should slide in easily.

Let beets cool.

While beets are cooling, slice the celery into paper-thin “C’s”.

Chop the chives and mint leaves into tiny pieces.

Cut the beets into half-moon-shaped sections;  then cut each one in half.

Assemble the salad: mix beets, celery, pistachio nuts and chèvre if desired.

Make the dressing:  whisk the apple cider vinegar and slowly add the EVOO, whisking them together. Pour over the salad.