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