Active Time

　　45 Minutes

　　Total Time

　　3 3/4 Hours

　　If you can't find both red and yellow beets, just use all of one or the other, and pickle everything in one bowl. The pickles keep, refrigerated in an airtight container, for up to 2 weeks, making them perfect for snacking with holiday leftovers.

　　

Ingredients

Makes 4 servings

　　

For the pickled beets:

1 large red beet (6 ounces), scrubbed

　　1 large yellow beet (6 ounces), scrubbed

　　1 cup rice-wine vinegar

　　1 cup granulated sugar

　　

For the spiced pistachios:

1 egg white

　　1/2 cup shelled raw pistachios

　　1/2 tablespoon Creole or Cajun seasoning

　　

For the preserved-lemon vinaigrette:

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

　　

For the salad:

5 ounces (8 cups) arugula

　　2 tablespoons good-quality aged balsamic vinegar

　　Freshly ground black pepper, for serving

　　

Make the pickled beets:

Step 1

Place each beet in its own small pot, cover with water, and simmer until a paring knife can easily pierce the beets, about 30 minutes. Cool beets, peel, and slice into thin half-moons. Reserve each beet in a separate bowl to ensure that the red beet slices don't stain the yellow ones. Meanwhile, combine the vinegar, sugar, and 1 cup water in a small pot. Bring to a boil, remove from heat, and divide the hot brine among the beets; let sit at room temperature until pickled, 3 to 4 hours.

　　

Make the pistachios:

Step 2

Preheat the oven to 300°F. In a small mixing bowl, whip the egg white until frothy, then add the pistachios and spices, toss to coat, and spread on a parchment-lined baking sheet. Bake until golden and fragrant, 15 minutes. Nuts will crisp as they cool.

　　

Make the preserved-lemon vinaigrette:

Step 3

In a medium bowl, whisk together all the ingredients until combined.

　　

Assemble the salad:

Step 4

Arrange the pickled beets on a serving platter. Toss the arugula in the preserved-lemon vinaigrette and place on top of the beets. Sprinkle with the spiced pistachios, drizzle with balsamic, and top with fresh black pepper. Serve immediately.