Beet salad with pistachio butter

By Shahir Massoud
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Pistachio butter

  • 175 grams pistachios, shelled and toasted on stovetop
  • 100 milliliters sweetened condensed milk
  • 1 tablespoon Dijon mustard
  • Water for loosening


  • 900 grams beets (red and yellow if possible! Makes for a beautiful presentation)
  • 4 heads baby gem lettuce, halved and washed
  • 1/2 cup pistachio, finely chopped
  • 1 cup goat cheese, crumbled


Pistachio butter

  1. Blend all ingredients in food processor until smooth!  Can be reserved for up to 5 days

Beet salad

  1. Place beets in a foil lined baking dish.  Top with salt until almost covered! Top with foil and wrap very tightly.
  2. Bake at 350 for one and a half to two hours depending on size, until very tender. 
  3. Cool slightly, then peel with a paring knife while still warm. Cut beets into 2.5 centimeter pieces.
  4. Drizzle pistachio butter on bottom of plate. Arrange beets. 
  5. Dress gem lettuce with lemon juice, olive oil, salt and pepper to taste.  Top with pistachio and goat cheese!  Garnish with micro greens.  

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