Roasted Beet Salad with Pistachios
Serves 1
Directions
- 1Peel and dice the beets, then toss with olive oil and kosher salt.
- 2Roast the beets until tender.
- 3Whisk together the white wine vinegar, honey, extra-virgin olive oil, fresh lemon juice, grated garlic, and lemon zest to create the vinaigrette.
- 4Toss the roasted beets with the vinaigrette, arugula, chopped pistachios, and shredded Parmesan.
Ingredients
- 1 1/2 pounds beets, peeled and diced
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- to taste kosher salt (optional)
- 3 tbsp white wine vinegar
- 2 tsp honey
- 1/3 cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 clove garlic, grated
- 1 whole lemon zest
- 1/4 cup shelled pistachios, finely chopped
- 1/4 cup shredded parmesan
- 5 ounces arugula
- to taste freshly ground black pepper (optional)
