We're huge proponents of featuring an abundance of salad-like dishes on our Thanksgiving table. For one, it helps cut the richness of all the classics thanks to the high acid content of most dressings. And secondly, it provides options for those with dietary restrictions. We're definitely making the beet salad with lemons and pistachios from Alison Roman's Lemons edition, which has the added bonus of heft, thanks to the crimson root vegetables.
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Beet Salad with Cucumber, Lemon & Pistachio
Yes, you can eat beets raw—and you should. They are crisp, earthy and sweet, but totally in need of some serious acid (thanks, lemon!). It’s pretty important to slice the lemons as thinly as possible here (don’t worry too much about them keeping their round shape). Use a sharp knife; a mandoline will tear the lemons instead of slicing them. This is the kind of palate cleanser-esque side dish that should be eaten with a large fatty cut of meat that’s either roasted or braised. -Alison Roman
2 small golden or red beets, peeled and thinly sliced
½ lemon, seeds removed, very thinly sliced
½ small red onion, thinly
sliced into rings
¾ teaspoon mild honey
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 Persian cucumbers (or half of 1 hothouse cucumber), thinly sliced
2 tablespoons chopped pistachios
¼ cup coarsely chopped cilantro
1 teaspoon nigella seeds or black
Combine the beets, lemon, onion and honey in a medium bowl. Season
with salt and pepper and let sit for at least 20 minutes to soften the
beets. Add the olive oil, cucumber, pistachios, cilantro and nigella seeds,
tossing to coat. Season with more salt and pepper and more nigella seeds
if you like.