Name: Arugula Salad With Pickled Beets and Preserved-Lemon Viniagrette
Cook time: 45 Minutes
Total time: 3 3/4 Hours
Yield: Makes 4 servings
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

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Arugula Salad with Pickled Beets and Preserved-Lemon ViniagretteLinda Pugliese, food styling by Anna Hampton

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.

Recipe notes

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