Indulge in the vibrant Beetroot and Pistachio Salad with Creamy Pistachio Dressing, combining earthy beets and crunchy pistachios with a luscious, nutty dressing. This colorful and flavorful salad is a perfect blend of textures and tastes, making it an irresistible addition to any meal!
Beetroot and Pistachio Salad
INGREDIENTS
- 1 medium beet, cooked and skinned
- Arugula
- 1/4 cup blue cheese or feta cheese (Turkish white cheese)
- 1/4 cup pistachios
- Fresh thyme
- Creamy pistachio dressing, as shown below
INSTRUCTIONS
- Place arugula on a bowl.
- Slice cooked beetroots, and gently place them on top of the arugula.
- Cut cheese in small cubes, sprinkle shelled pistachios on top along with fresh thyme leaves.
- Drizzle creamy pistachio dressing on top and enjoy!
Creamy Pistachio Dressing
INGREDIENTS
- 3 tbsp Peppertux Unsweetened Pistachio Butter
- 1/2 lemon, juice of half a lemon squeezed
- 1/4 cup Zeytin Extra Virgin Olive Oil
- 2 tbsp white or apple cider vinegar
- 2 tbsp honey or maple syrup
- 1 clove garlic
- 1 tsp lemon zest
- 2 tbsp water, plus more as needed
- Salt and pepper to taste
INSTRUCTIONS
- Process all the above ingredients in a blender until smooth. Enjoy in a salad or on top of cooked vegetables!