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Roasted Beet and Pistachio Salad

food recipes

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
   spinach leaves

¼ cup rice wine vinegar
1 Tbsp extra-virgin
   olive oil
Kosher salt and
   freshly ground black pepper, to taste
Misting oil

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

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