Beet Salad with LeBlanc Pistachio Vinaigrette

Salad

 

LBG3 Pistachio Oil1/4 c Freshly squeezed lemon juice
1 T Finely chopped shallots
2 tsp Honey
5 T LeBlanc Pistachio Oil
Salt & Freshly ground pepper, to taste
4 Medium golden beets, roasted, peeled and cut into wedges
4 Medium red beets, roasted, peeled and cut into wedges
4 c arugula
1/2 c toasted pistachios
8 oz Goat cheese

Whisk lemon juice, shallots, honey, salt, and pepper together, then slowly drizzle Pistachio Oil while whisking, until emulsified. Toss arugula with half the vinaigrette, then arrange on plates, topping with beets, goat cheese and pistachios. Drizzle remaining vinaigrette over salads.


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