Green Bean Beet and Pistachio Salad –
Flavorful and Festive Vegan Side Dish Recipe
I was putting together my Rosh Hashanah menu last week and realized that I’m bored with the same old side dishes we always serve. I mean, certain dishes are expected, of course– family favorites that have become obligatory over the years (like matzo ball soup, which my family expects on pretty much every Jewish holiday now even though it’s a Passover thing). In addition to these holiday favorites, I wanted to venture into some new side dish concepts and liven things up a bit. In my home beets are always a crowd-pleaser, so I decided to combine them with green beans, toasted pistachios and some festive flavors to create a new salad.
Beets are an important part of the Jewish diet. They’re mentioned in Yiddish literature dating back to the Middle Ages. For centuries Ashkenazi Jews have used beets to make borscht, a bright red sweet-and-sour soup, as well as pickles, ground horseradish and preserves. Moroccan Sephardic Jews enjoy them in salads and mezze. To show delight in the Sabbath, the Talmud suggests consuming beet greens. Beets even play a part in the Rosh Hashanah blessing, which makes them particularly appropriate at this time of year.
Here I’ve combined roasted beet wedges with young green beans, olive oil, dill and toasted pistachios. A thin drizzle of date honey adds a touch of sweetness for a sweet new year. The salty/sweet combination makes for a really tasty and festive salad. It also looks really pretty on the table. Enjoy!
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Green Bean Beet and Pistachio Salad
Ingredients
- 1 pound young green beans trimmed
- 1 1/2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 1/4 cup pistachios
- 2 tablespoons fresh chopped dill
- 1 pound roasted peeled beets about 1 1/2 lbs. fresh beets before roasting, cut into bite-sized wedges
- 1 tablespoon date honey syrup
Instructions
- In a mixing bowl, toss the green beans with the olive oil, salt and pepper to taste.
- Heat a nonstick skillet over medium high heat. Pour the olive oil-coated seasoned green beans into the skillet and sauté for 6-8 minutes, or until just tender. If the green beans are browning faster than they're cooking, cover the skillet and reduce heat to medium, then let them cook until they become tender. Remove from heat and let the beans return to room temperature.Toast the pistachios in a small skillet over medium heat until lightly toasted and fragrant.
- Toss cooked green beans with the pistachios and 1 1/2 tbsp fresh dill, then transfer to your serving dish.
- Sprinkle the beetroot wedges lightly with salt and then arrange them amongst the green beans. Sprinkle the remaining 1/2 tbsp dill over the top of the salad.
- Drizzle the top of the salad with 1 tbsp date honey syrup. Serve at room temperature.
Esme Isaacs says
Looks delist
Peggy Meskin Zabicki says
looks delish! I can’t wait to try it, but I will use organic beets because all beets in the U.S. are genetically modified now. (except for organic ones)
Connie Schierer Williams says
Going to make it. Great dish for fall.
Cheryl Hash says
Yummy
Steve Martinez says
Yum.
Peggy Masucci-Gange says
Mmmmm
Abigail Sable Roberts says
Shared!
Susa Blake says
Looks good…will try for Rosh Hashanah lunch.
Stephan Blackman says
OMG I’m going to make this tomorrow. Is there a protein that will compliment this recipe
Tori Avey says
Stephan lots of ideas here: https://toriavey.com/toris-kitchen/recipes/meat/ I would recommend something with a touch of sweetness and spice to compliment, here are a few suggestions: https://toriavey.com/toris-kitchen/2014/02/marinated-cornish-game-hens/ https://toriavey.com/toris-kitchen/2013/08/rum-and-coffee-brisket/ https://toriavey.com/toris-kitchen/2013/03/honey-garlic-chicken/ https://toriavey.com/toris-kitchen/2013/08/spice-broiled-salmon-with-green-apple-salad/ https://toriavey.com/toris-kitchen/2012/09/pomegranate-glazed-salmon/
Pearl Lance says
I like it all but the dill.
Tori Avey says
Pearl you can sub chopped mint for the dill if you prefer. 🙂
Meredith Schneider says
Looks amazing!! Perfect for Fall!!
Janice Plack-Trostle says
SOUNDS DELICIOUS…WOULD LOVE TO TRY IT..ALL THINGS I LOVE
Jan Klein says
Love this!
Joanne Dannon says
This is perfect for Rosh Hashana, thanks for sharing.
As Sephardi Jews, I need to add these veggies to the table 🙂 this is a brilliant recipe (and easy!) that I’ll be using for this Chagim this year, thanks!!!!!!
Clare Davis Yaffe says
Could be a Rosh Hashanah recipe !!!!
Tori Avey says
Clare yes! I plan to serve it at my holiday meal. 🙂
Pat Sussman says
And if you didn’t go vegan, add the yummy goat cheese.
Michelle Ochs says
CAN’T WAIT TO TRY
Dalia Kleinman says
So pretty, and I bet it tastes so good. Love all your recipes.
Larry Razek says
Looks good
Beth @ Tasty Yummies says
This looks SO amazing, girl. What a great combo of flavors and it’s soo pretty, too! Great recipe.