Green salad with beets and pistachios

Votes: 3

Time: 20 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 267, total fat 23 G., saturated fats 3 G., proteins 5 G., carbohydrates 13 G., fiber 4 G., cholesterol 0 mg, sodium 330 mg, sugar 7 G.

Fresh beets are a delicious and healthy ingredient for vitamin-rich salads. Slice small beets very thinly, toss with arugula and kale, sprinkle with chopped pistachios, and drizzle with an orange-infused vinaigrette.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tablespoons white balsamic vinegar
1 tbsp. orange juice
1 teaspoon Dijon mustard
0.5 cups extra-virgin olive oil
1 package (150 g) of small arugula
1 package (150 g) of small kale
4 small red and/or yellow beets, trimmed and peeled
0.5 cup shelled pistachios, coarsely chopped
Special equipment: mandoline vegetable slicer

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beet, kale, arugula, balsamic vinegar, Orange juice, Dijon mustard, pistachios

Cooking the dish according to the recipe:

In a medium bowl, whisk together the vinegar, orange juice, and mustard until smooth. Gradually pour in the olive oil, whisking constantly until the dressing is thick and smooth. Season with salt and pepper to taste.
Combine the small arugula and kale in a large bowl. Slice the beets very thinly with a mandoline and add them to the greens along with the pistachios. Drizzle the vinaigrette over the top and toss gently to distribute evenly.

Categories:

recipe / Calorie content of prepared meals / Winter dishes / Salads / Vegetable salads / Food Network - recipes

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