0.0 0

Beet-and-Red Sorrel Salad with Pistachio

Sorrel is a leafy green that gives dishes a tart, almost sour flavor. For this salad, Paul Liebrandt likes using red ribbon sorrel--a European variety with bright green leaves and intense red veins--because it's so pretty with the beets and because its tang is so nice with the nutty pistachio sauce.


slideshow  More Great Salads


  • Total Time:
  • Servings: 6

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • 2 pounds baby beets, preferably a mix of golden, Chioggia and red beets
  • 4 ounces brioche, cut into 3/4-inch cubes (2 cups) or into thin slices
  • 1/4 cup roasted pistachios
  • Salt and freshly ground pepper
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons pistachio oil
  • 1 1/2 tablespoons balsamic vinegar
  • 3 cups sorrel, preferably red ribbon (see Note)


  1. Preheat the oven to 350°. Spread the beets in a baking dish. Add 1/2 cup of water and cover with foil. Roast for 1 1/2 hours until tender. Let cool, then peel the beets and cut into wedges and slices. Transfer to a bowl.
  2. Meanwhile, spread the brioche cubes on a baking sheet and toast for about 8 minutes, until the cubes are golden.
  3. In a blender, combine the pistachios with 3/4 cup of water and blend at high speed for 1 minute. Strain the sauce into a small bowl and refrigerate until chilled. (It will thicken slightly as it chills.) Season the sauce with salt and pepper.
  4. In a small bowl, whisk the olive oil with the pistachio oil and balsamic vinegar. Season with salt and pepper. Toss 3 tablespoons of the vinaigrette with the beets. Spoon the pistachio sauce onto plates. Mound the beets in the center and top with the sorrel. Drizzle the remaining vinaigrette all around and garnish with the brioche croutons. Serve right away.

Make Ahead

The pistachio sauce can be refrigerated for up to 6 hours. Bring to room temperature before serving.


Red ribbon sorrel is available from chefsgarden.com.

Contributed By Photo © Anna Williams Published July 2009

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

You May Also Like


475381 2013-12-06 Paul Liebrandt fall|summer|roasting|christmas|dinner-party|thanksgiving|salads|side-dishes|6|healthy|make-ahead|vegetarian july-2009,beet salad,red sorrel,roasted beets,Paul Liebrandt,salad recipe,pistachio salad dressing recipes,beet-and-red-sorrel-salad-with-pistachio 475381