Moroccan Beet Salad With Cardamom Vinaigrette Recipe
I think you could use walnuts instead of pistachios.
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Cooking tools:
- Mason jar
- Colander
- Mixing bowl
Ingredients
- 30 ounces beets, sliced, chilled, drained (2 cans)
- 1/8 cup pistachios, chopped
- 1/2 cup olive oil
- 1/3 cup apple cider vinegar
- 3 tablespoons lemon juice
- 1/2 teaspoon ground cardamom, (it had more)
- 1 tablespoon mustard (whole grain)
- 1/4 teaspoon honey
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