Beet & Pistachio Salad Recipe
Field greens, roasted beets, toasted pistachios, goat cheese, pickled onions, lemon-oregano vinaigrette
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast in the oven for about 45-60 minutes, or until tender. Once done, let them cool, peel, and slice them.
- 2
Toast the Pistachios
In a dry skillet over medium heat, toast the pistachios for about 5-7 minutes until fragrant. Remove from heat and let cool.
- 3
Make the Lemon-Oregano Vinaigrette
In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon dried oregano, salt, and pepper to taste.
- 4
Assemble the Salad
In a large bowl, combine field greens, roasted beets, toasted pistachios, pickled onions, and crumbled goat cheese. Drizzle with lemon-oregano vinaigrette and toss gently to combine.
- 5
Serve
Divide the salad among plates and serve immediately.