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
- 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
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.