Arugula Salad with Pickled Beets and Preserved Lemon Viniagrette
Ingredients
- 1 large red beet (6 ounces), scrubbed
- 1 large yellow beet (6 ounces), scrubbed
- 1 cup rice-wine vinegar
- 1 cup granulated sugar
- 1 egg white
- 1/2 cup shelled raw pistachios
- 1/2 tablespoon Creole or Cajun seasoning
- 1 tablespoon minced preserved lemon
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon red pepper flakes
- 1 sprig fresh thyme, leaves finely chopped
- 1 pinch salt
- 5 ounces (8 cups) arugula
- 2 tablespoons good-quality aged balsamic vinegar
- Freshly ground black pepper, for serving
Instructions
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