The Beet Goes On

Serves 4

201 Health - - Food -

Dis­cover the won­der­ful fla­vor and sweet­ness of beets with baby greens, pis­ta­chio nuts and Parme­san shav­ings. 2 large red beets 2 large golden beets 2 cups baby arugula cup chopped pis­ta­chios cup Parme­san shav­ings 2 ta­ble­spoons bal­samic vine­gar 2 ta­ble­spoons ex­tra vir­gin olive oil

Salt and pep­per to taste Boil beets for 30 min­utes un­til ten­der but still firm. Let cool overnight, if pos­si­ble. Slice beets into medium wedges. Whisk the ex­tra vir­gin olive oil, vine­gar, salt and pep­per in a bowl and com­bine arugula, toss­ing gen­tly un­til coated. Plate the salad and top with beats, pis­ta­chios and Parme­san shav­ings.

BEETS, ARUGULA AND PIS­TA­CHIO SALAD

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