The Beet Goes On
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