Recipe
BEET SALAD WITH PISTACHIOS AND FETA
Serves: 4
Preparation time: 15 minutes If they like it, it serves 4 otherwise
Cooking time: 15 minutes
Totaltime: 30 minutes Refrigerate for up to 1 day. Add pistachios, mint and orange zest just before serving.
Ingredients
- 1 tablespoon grated orange zest
- ¼ cup orange juice
- ¼ cup extra-virgin olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
- 3 (8-ounce) packages cooked whole beets, cut into bite-size wedges
- 3 tablespoons chopped salted roasted pistachios
- 1/2 cup feta cheese, crumbled
- 2 tablespoons chopped fresh mint
Preparation
-
Whisk ¼ cup orange juice, ¼ cup oil, 2 teaspoons vinegar, 1 teaspoon mustard, 1 teaspoon honey, ¼ teaspoon salt and ⅛ teaspoon pepper in a medium bowl until combined. Add beet wedges; toss to coat. Top with 3 tablespoons pistachios, the crumbled feta, 2 tablespoons mint and
1 tablespoon orange zest.
main ingredients:
type of recipe:
type of dish:
cuisine:
season and occasion: Fall
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