Roasted-Beet and Pistachio Salad

Roasted-Beet and Pistachio Salad

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Keyword: beats, pistachio, salad

Ingredients

  • 6 medium beats
  • 1/2 cup shelled unsalted pistachios
  • 3 tbsp. balsamic vinegar
  • 2 tsp. Dijon mustard
  • salt and pepper
  • 1 cup Extra virgin olive oil
  • 3 bag baby greens and herbs mix
  • 1/4 cup crumbled blue cheese
  • 1/4 cup packed fresh mint leaves

Instructions

  • Preheat oven to 400°F. Arrange beets in single layer on large sheet of foil and wrap tightly. Place in shallow glass or ceramic baking dish and bake 1 hour or until tender when pierced with tip of knife. Unwrap and cool. When beets are cool enough to handle, peel and cut into 1/2-inch chunks. Meanwhile, place pistachios in small baking pan; bake alongside beets 4 minutes or until golden and toasted. Cool completely in pan.
  • Prepare dressing: In small bowl, with fork or wire whisk, mix vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until blended. In thin, steady stream, whisk in oil until blended. In medium bowl, combine beets and 2 tablespoons dressing. In large serving bowl, toss greens with remaining dressing until coated. Top with blue cheese, pistachios, and beets. Tear mint leaves over salad.