Arugula Salad With Pickled Beets And Preserved-Lemon Viniagrette

• 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

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.
2. Preheat the oven to 300u0b0F. 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.
3. In a medium bowl, whisk together all the ingredients until combined.
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.

red beet, yellow beet, ricewine vinegar, sugar, egg, pistachios, lemon, extravirgin olive oil, lemon juice, red pepper, thyme, salt, arugula, vinegar, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/arugula-salad-with-pickled-beets-and-preserved-lemon-viniagrette-51251620 (may not work)