Beet and Arugula Salad with Toasted Pistachios and Chili Vinaigrette
Beet and Arugula Salad with Toasted Pistachios and Chili Vinaigrette
Did you know that Trader Joe’s has fresh cooked beets in their refrigerated section? (If you don’t have a Trader Joe’s near you, this is easily adapted by first peeling, then steaming your fresh beets until they are tender to a fork.)
First I lay out a bed of freshly washed arugula. I then add sliced beets and avocado, crumbled goat cheese, and toasted pistachios (just bake them in an oven for about 5 minutes at 375 degrees F or until lightly browned). The best part of this salad is the sweet and spicy dressing we are going to make!
Ingredients:
- 1/2 cup honey
- 3 tablespoons Sriracha
- 3 1/2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 1/2 tablespoons extra-virgin olive oil
Directions:
Combine the dressing ingredients in a blender or food processor.
You can create your own great salad ideas to top off with this great dressing, too!
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