ARUGULA SALAD WITH PICKLED BEETS AND PRESERVED-LEMON VINIAGRETTE

Arugula Salad with Pickled Beets and Preserved-Lemon Viniagrette image

Provided by Alon Shaya

Yield Makes 4 servings

Number Of Ingredients 20

For the pickled beets:
1 large red beet (6 ounces), scrubbed
1 large yellow beet (6 ounces), scrubbed
1 cup rice-wine vinegar
1 cup granulated sugar
For the spiced pistachios:
1 egg white
1/2 cup shelled raw pistachios
1/2 tablespoon Creole or Cajun seasoning
For the preserved-lemon vinaigrette:
1 tablespoon minced preserved lemon
6 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon red pepper flakes
1 sprig fresh thyme, leaves finely chopped
1 pinch salt
For the salad:
5 ounces (8 cups) arugula
2 tablespoons good-quality aged balsamic vinegar
Freshly ground black pepper, for serving

Steps:

Make the pickled beets:
Place each beet in its own small pot, cover with water, and simmer until a paring knife can easily pierce the beets, about 30 minutes. Cool beets, peel, and slice into thin half-moons. Reserve each beet in a separate bowl to ensure that the red beet slices don't stain the yellow ones. Meanwhile, combine the vinegar, sugar, and 1 cup water in a small pot. Bring to a boil, remove from heat, and divide the hot brine among the beets; let sit at room temperature until pickled, 3 to 4 hours.
Make the pistachios:
Preheat the oven to 300°F. In a small mixing bowl, whip the egg white until frothy, then add the pistachios and spices, toss to coat, and spread on a parchment-lined baking sheet. Bake until golden and fragrant, 15 minutes. Nuts will crisp as they cool.
Make the preserved-lemon vinaigrette:
In a medium bowl, whisk together all the ingredients until combined.
Assemble the salad:
Arrange the pickled beets on a serving platter. Toss the arugula in the preserved-lemon vinaigrette and place on top of the beets. Sprinkle with the spiced pistachios, drizzle with balsamic, and top with fresh black pepper. Serve immediately.