Beet Salad¶
Shopping¶
- Produce
- 1.5lbs beets (3-5, 1.5lbs)
- arugula (5oz, 5c)
- radishes (4, medium)
- green onion (.33c)
- Dairy
- goat cheese (4oz)
- Middle
- pistachios (.33c, shelled/salted/toasted) or pepitas (.5c)
- Staples
- olive oil (.33c)
- red wine vinegar (2tbsp)
- honey (1tbsp)
- Dijon mustard (1tbsp)
- salt (.5tsp)
- pepper
Prep¶
- Scrub beets, slice off ends, slice into wedges
- Thinly slice radishes.
- Chop green onion
- Big bowl:
- arugula (5oz, 5c)
- pistachios (.33c) or pepitas (.5c)
- goat cheese (4oz) crumbled
- green onion (.33c)
- Whisk dressing
- olive oil (.25c)
- red wine vinegar (2tbsp)
- honey (1tbsp)
- Dijon mustard (1tbsp)
- salt (.5tsp)
- pepper
Cook¶
- Oven to 375
- Beets to baking sheet, toss with oil and salt, roast 35-40m
- Add beets to salad
- Toss with dressing
Notes¶
- Suggested Time: 60m
- Prep: 20m
- Cook: 40m
- Servings: 4-6
Citation¶
Inspired by: Cookie and Kate