Beetroot and Pistachio Salad with Creamy Pistachio Dressing

Beetroot and Pistachio Salad with Creamy Pistachio Dressing

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!

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