Beet Salad With Pistachios and Feta Cheese |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This recipe is from the Sept. 16, 2008 edition of the Living section of our local newspaper, The Democrat & Chronicle . DH and I were blessed with an abundance of beets in our vegetable garden this year and have been searching for different ways to use them. I thought this recipe sounded interesting. I have not made this yet but have plans for the near future. Ingredients:
3 tablespoons orange juice |
1 tablespoon white wine vinegar |
1 tablespoon honey |
2 tablespoons olive oil |
4 beets, medium, peeled, shredded |
4 cups romaine lettuce |
2 tablespoons pistachios |
2 tablespoons feta cheese |
Directions:
1. In a small mixing bowl, whisk together orange juice, vinegar, honey and olive oil until well blended.
2. Place beets through the shredding disc of a food processor, then toss with half the dressing mixture.
3. Toss romaine lettuce with remaining dressing and divide among four salad plates.
4. Top each plate with beets and sprinkle with pistachios and feta cheese.
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