RECIPE: Warm Beet Curly Endive Pistachio Salad from the Meatless Monday e-Cookbook

Feat Beet-Salad-Almond copy

In 2003, The Monday Campaigns launched Meatless Monday, a movement to get people thinking about their health and the health of the planet by cutting out meat once a week. The campaign took off, and people in 29 countries are now making a conscious effort to eat meat-free on Mondays.

For Meatless Monday’s 10th anniversary, 10 influential chefs teamed up to create a free e-cookbook of vegetarian dishes. The cookbook includes recipes from several NYC chefs, including Tomato Eggplant Terrine from SD26’s Matteo Bergamini; Grilled Greens with Cranberry Beans from Eataly’s Alicia Walter; and Beauregard Sweet Potatoes with Spiced Idaho Potato Puree, Salsify, Cranberries and Mint from Dovetail’s John Fraser.

Below, chef Jason Weiner of Almond Restaurants shares his Meatless Monday e-cookbook recipe for Warm Beet Curly Endive Pistachio Salad.

Warm Beet Curly Endive Pistachio Salad
Serves 4

Baby beets are roasted sweet and contrasted with bitter frisée and salty roasted pistachios. Sherry vinegar, honey and grapeseed oil are infused with fresh sage and peppercorns to dress this delicious beet salad.

Ingredients:

1 1/2 cups baby beets
3 tablespoons honey
2 tablespoons sherry vinegar
2 tablespoons grapeseed or canola oil
1 teaspoon cracked peppercorns
3 sprigs sage
1 head frisée or curly endive, core and dark leaves discarded
3 tablespoons roasted pistachios, shelled
5 chives, cut into matchsticks
salt, to taste

Preparation:

1. Preheat an oven to 375°. Place the beets in a baking pan with about 1 cup of water. Cover tightly with foil and transfer to the oven. Roast for about 40 minutes, or until tender when pierced with a fork. The roasting time will depend on the size and age of the beets. When the beets are tender, set aside to cool.

2. Whisk the honey, vinegar, oil, sage and peppercorns together in a mixing bowl. Transfer to a saucepot over high heat for 2 to 3 minutes, or until the dressing comes to a simmer. As soon as the dressing bubbles, remove it from the heat and pour through a strainer to transfer it back to the mixing bowl, omitting the sage and peppercorns.

3. When the beets have cooled, slip off their skins and dice them roughly. Transfer to a large serving bowl. Add the curly endive and roasted pistachios to the serving bowl.  Season the beets, greens and nuts with salt to taste. Drizzle with the honey-sage vinaigrette, tossing to ensure all ingredients are evenly distributed, until the salad is dressed to preference. You may not need all the vinaigrette.

Divide into 4 servings, top each with chive matchsticks and enjoy!

To download your free Meatless Monday e-cookbook, click here

Newsletter