Beets for breakfast? You bet! No other veggie beats their juicy sweetness.
1 bunch beets (about 5-6)
2 stalks celery
½ cup pistachio nuts, shelled
3-4 fresh chives
3-4 fresh mint leaves
¼ cup chèvre (optional)
1/3 cup apple cider vinegar
2/3 cup EVOO
sea salt and black pepper to taste
Trim and peel the beets; wash. Wash the celery, chives and mint well.
Place the beets, whole, in a small-medium sized pot filled 2/3 of the way with water.
Cook uncovered on a medium flame until water boils; turn flame down to a simmer. Let beets cook about 20 minutes (depending on the size of the beets: the smaller they are, the faster they’ll cook).
When you think they’re done, test by putting a fork into one. It should slide in easily.
Let beets cool.
While beets are cooling, slice the celery into paper-thin “C’s”.
Chop the chives and mint leaves into tiny pieces.
Cut the beets into half-moon-shaped sections; then cut each one in half.
Assemble the salad: mix beets, celery, pistachio nuts and chèvre if desired.
Make the dressing: whisk the apple cider vinegar and slowly add the EVOO, whisking them together. Pour over the salad.