Beet Salad With Crushed Pistachios And Robiolina

Serves: 2

Floy Nolan

1 January 1970

Based on User reviews:

44

Spice

55

Sweetness

54

Sourness

40

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

1 cup

Red Wine Vinegar

1 cup

Sugar

3

Shallots (sliced)

2 cups

Extra-Virgin Olive Oil

1 pinch

Salt

1 tsp

Cracked Black Pepper

2 cups

Beets (julienned)

1 cup

Cheese (robiolina)

1 bunch

Watercress

1 cup

Pistachio (toasted and chopped)

Directions:

1

For Beet Vinaigrette: Bring vinegar, sugar, beet and shallots to a boil and simmer until the sugar melts (about 1 minute)

2

Remove from the heat and add olive oil, season with salt and cracked pepper

3

For Salad: Toss beets with the vinaigrette along with salt and pepper, to taste

4

Let sit while you prepare the plates

5

Spread a circle of cheese onto the center of each plate with the back of a spoon

6

Add watercress and pistachios to the beets and place on top of the circle of cheese

7

Once each salad is plated, finish by drizzling vinaigrette around the perimeter of the plate and sprinkle each salad with toasted pistachios