Beet Salad with Pistachio Vinaigrette | American Pistachio Growers

Name: Beet Salad with Pistachio Vinaigrette | American Pistachio Growers
Ingredients: Cut the beets into a julienne (thin matchsticks) for the salad, reserving the rougher trimmings for the vinaigrette.; Cook and chop the pistachios (see below); Rinse and dry the watercress; Peel and thinly slice the shallots; Blend the pistachios in a food processor with a pinch of salt until they form a smooth paste resembling peanut butter.; Combine vinegar, pistachio butter, shallot, olive oil, salt and pepper. Adjust consistency with water and season to taste.

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Beet salad with toasted pistachios and Mascarpone cheese. A unique vinaigrette made from pistachio butter adds a nutty twist. Perfect for health-conscious foodies!

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Ingredients

Cut the beets into a julienne (thin matchsticks) for the salad, reserving the rougher trimmings for the vinaigrette.
Cook and chop the pistachios (see below)
Rinse and dry the watercress
Peel and thinly slice the shallots
Blend the pistachios in a food processor with a pinch of salt until they form a smooth paste resembling peanut butter.
Combine vinegar, pistachio butter, shallot, olive oil, salt and pepper. Adjust consistency with water and season to taste.