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
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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.
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In a jar or a small sealed container, add the mustard, honey, balsamic vinegar and olive oil and shake well.
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In a salad dish, place the arugula leaves and pour some sauce over it.
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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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