Fresh sweet beets, in a light dressing, are tossed with tangy cheese for a great tasting side dish. Pistachios boost the flavor, add a much needed ‘crunch’ to balance out the softness of the beets, as well they give a beautiful contrasting color to make this salad look as beautiful as it tastes.

PistachioBeetSalad1 Boil or roast beets until tender, remove skins. Coarsely chop and place in a large bowl, allow to cool. In a small bowl whisk together sherry and oil and pour over beets. Add remaining ingredients and gently toss.
PistachioBeetSalad2

PistachioBeetSalad1

Pistachio & Beet Salad

Marla Hingley
Fresh sweet beets, in a light dressing, are tossed with tangy cheese for a great tasting side dish.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 4

Ingredients
  

  • 6 beets
  • ½ cup fresh parsley chopped
  • ¼ cup cooking sherry
  • ¼ cup olive oil
  • Salt and pepper to taste
  • ½ cup pistachios chopped
  • 3 oz goat cheese crumbled

Instructions
 

  • Boil or roast beets until tender, remove skins. Coarsely chop and place in a large bowl, allow to cool.
  • In a small bowl whisk together sherry and oil and pour over beets. Add remaining ingredients and gently toss.
Tried this recipe?Let us know how it was!

 

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5 Comments

  1. Sound delightful as I am currently dealing with GERD. Need the relief from the constant Reflux. This type of live food really sets my mind a-fire!

  2. I will try this salad over the holydays…..sounds delicious . Can I use pickled beets instead of the fresh beets?

  3. Of course! I might rinse the beets rinse first, or let them sit in some water for a bit to try and remove some of the vinegar.

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