Beet Salad with Pistachios and Dates

Beet Salad with PISTACHIOS and dates

1/4 cup sugar

2 tbsp salt

3-4 red or golden beets

1/4 cup pistachios, toasted

3-4 pitted dates, torn into pieces

1/2 cup thick yogurt (greek) or creme fraiche

Flaky maldon salt

Small handful of tarragon or marjoram to garnish (optional)

Fill a medium or large pot with water, add in salt, sugar and beets and bring to a boil. Reduce to a simmer and continue cooking the beets until you can easily pierce them with the tip of a knife, 60-70 minutes depending on their size. Once tender, drain beets and transfer them to a tray to cool, then remove the skins using a paper towel and slice into 1/2 cm thick medallions.

On a large serving platter, create a base for your salad with the yogurt/creme fraiche. Layer the beets evenly over the base then sprinkle the toasted pistachios and dates. Garnish with maldon salt and herbs.