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Vibrant beets, radishes, and strawberries give this fresh and healthy salad its beautiful striped appearance. Top with a slightly sweet vinaigrette and crunchy, salty pistachios for a starter that tastes as incredible as it looks.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

total:
30 mins
Servings:
8
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For vinaigrette: In a small bowl whisk together vinegar, honey, lemon juice, and 1/2 tsp. salt. Gradually whisk in olive oil. Stir in pistachios, green onions, and dill; set aside.

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  • For salad: Arrange lettuce leaves on a large platter. Top with rows of roasted beets, strawberries, and radishes. Sprinkle with cheese and additional pistachios. Serve with dressing on the side.

*To roast beets:

Preheat oven to 375°F. Place beets on a piece of heavy foil. Bring up sides of foil around beets; fold ends to enclose. Place on a baking sheet. Bake for 1 hour or until tender. Cool. Slip off skins.

Nutrition Facts

262 calories; fat 21g; cholesterol 6mg; saturated fat 4g; carbohydrates 18g; mono fat 14g; poly fat 2g; insoluble fiber 3g; sugars 14g; protein 3g; vitamin a 520.3IU; vitamin c 30.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 61.4mcg; sodium 229mg; potassium 283mg; calcium 41mg; iron 0.9mg.
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