Roasted Beet and Pistachio Salad
Yield: 4 to 6 servings
8 medium or 4 large
beets, peeled and cut
into 1-inch wedges
3 garlic cloves, minced
⅓ cup unsalted pistachios
2 cups baby leaf
¼ cup rice wine vinegar
1 Tbsp extra-virgin
Kosher salt and
freshly ground black pepper, to taste
Preheat the oven to 350º F. In a medium bowl, toss the beets with the garlic and a mist of oil. Pour into a baking dish and lightly cover with foil. Bake for 30 minutes or until the beets are tender. Let sit for 15 minutes until cool.
In a salad bowl, combine the beets with the pistachios, spinach leaves, vinegar and olive oil. Salt and pepper to taste.
Recipe courtesy of Dr. Alan Christianson, NMD, fromThe Hormone Healing Cookbook. Photo credit: Dr. Alan Christianson