Roasted Beets, Avocado & Pistachios with Apple Dressing
Dressings and sauces are kind of everything in a meal. They brighten, unite, and elevate anything from grain bowls, roasted or steamed vegetables, a bowl of beans, eggs, and soup. Whether it's this apple dressing, a simple French vinaigrette, or an herby sauce like salsa verde or chimichurri, make one batch on a lazy day off and it will keep for days in the fridge. As long as your fridge isn't overflowing, I guarantee you'll find yourself reaching for it on repeat.
This apple dressing is simple and unusual. A whole apple is blended with apple cider vinegar, olive oil, water and preserved lemon. The preserved lemon acts in two ways; it adds briny acidity to balance the sweetness from the apple and it gives the right amount of saltiness so that actual salt is not needed. I add some Aleppo pepper for a touch of spice and color, but crushed red pepper flakes or cayenne work too.
This dressing is on the tart side so it pairs well with sweet, earthy roasted beets (roasted carrots would be great too), creamy avocado, and crunchy pistachios. This makes a complete salad on its own, but adding some baby gems or arugula wouldn't be out of place either. To make it a meal, I've layered it over green quinoa (recipe coming soon!). You could also top with a poached egg or scatter cooked chickpeas over top.
Apple Dressing
Notes: If your blender has an extra wide base, the amount called for in this recipe will not be enough to blend properly. You'll need to double the recipe to ensure you get a fully blended, smooth dressing.
1 medium sweet-tart apple (I like gala), cored and roughly chopped (keep the skin on)
8 Tbsp. extra-virgin olive oil
3 Tbsp. apple cider vinegar
1/4 of one whole, large preserved lemon (2 Tbsp, finely chopped), seeds removed and chopped
1 small clove of garlic, crushed
3 Tbsp. water
1/4 tsp. Aleppo pepper
Add everything to a blender and blend until completely smooth.
Use immediately or store in an airtight container in the fridge for up to 5 days.
Roasted Beet, Avocado & Pistachio Salad
6-8 small beets (cut into four or six wedges, depending on size)
2 Tbsp. extra-virgin olive oil or avocado oil
1 medium avocado, sliced
Handful of toasted pistachios
Apple dressing
Extras, optional: greens, cooked chickpeas, poached egg, or layer over a bed of green quinoa (recipe coming soon)
Preheat oven to 425 F/218 C.
Place beet wedges on a large baking sheet. Drizzle with olive oil, salt and pepper to taste. Toss with hands so everything is evenly coated, then spread out so they’re not touching. Roast for 30 minutes, or until wedges are caramelized around the edges and a knife pierces easily.
Plate the salad: If using any extras, incorporate them here. Place roasted beets on a large plate or serving platter. Layer avocado slices on top and sprinkle with pistachios. Just before serving the salad, drizzle generously with apple dressing.
