Beets Salad Recipe
fromage blanc, orange, pishachios, pomegranate
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Beets
Wash the beets thoroughly and wrap them in foil. Roast them in the oven at 400°F (200°C) for about 45-60 minutes or until tender. Let them cool, then peel and cut into cubes.
- 2
Prepare the Orange
Peel the orange and segment it, removing any seeds. Cut the segments into bite-sized pieces.
- 3
Toast the Pistachios
In a dry skillet over medium heat, toast the pistachios for about 5 minutes, stirring often until fragrant. Remove from heat and let cool.
- 4
Combine Ingredients
In a large bowl, combine the roasted beets, orange pieces, toasted pistachios, and pomegranate seeds.
- 5
Dress the Salad
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Drizzle this dressing over the salad and toss gently to combine.
- 6
Serve
Top the salad with dollops of fromage blanc and serve immediately.