Beet?And?Red Sorrel Salad With Pistachio

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Ingredients

2 pounds baby beets, preferably a mix of golden, Chioggia and red beets

4 ounces brioche, cut into 3/4-inch cubes (2 cups) or into thin slices

1/4 cup roasted pistachios

Salt and freshly ground pepper

1 1/2 tablespoons extra-virgin olive oil

1 1/2 tablespoons pistachio oil

1 1/2 tablespoons balsamic vinegar

3 cups sorrel, preferably red ribbon (see Note)

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