Roasted Beet Salad With Pistachios In A Quick Vinaigrette
  1. Roast beets with olive oil and salt.

  2. Whisk together white wine vinegar, honey, extra-virgin olive oil, lemon juice, grated garlic, and lemon zest.

  3. Toss roasted beets with the vinaigrette.

  4. Add pistachios, Parmesan, and arugula.

  5. Season with salt and pepper to taste.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🍚Side Dish

Season🌸Spring

DifficultyEasy ⏰ 45m

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