Beetroot Pistachio Salad
Beetroot Pistachio Salad
Description
Indulge in a symphony of colors and textures with this vibrant Beetroot Pistachio Salad! Earthy roasted beets meet the delightful crunch of pistachios, all tossed in a light and flavorful dressing. This salad is a perfect balance of sweet and savory, with a touch of salty richness from the cheese. It's not only delicious but also visually stunning, making it a great addition to your lunch spread or a side dish for a light dinner.
Ingredients
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Dressing
Instructions
Wash the beets well with water, then boil them until fully cooked. Set them aside to cool. Add oil and store the beetroots in the fridge for up to a week.
In a jar or a small sealed container, add the mustard, honey, balsamic vinegar and olive oil and shake well.
In a salad dish, place the arugula leaves and pour some sauce over it.
Add the sliced beets, the cubed cheese, and the pistachios or the walnuts, and put more sauce on top of them. Mix the ingredients together and the salad is ready.
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