Spring Beet Salad with Mint and Pistachios
Easy and delicious beet salad with fresh mint and green onion, crunchy pistachios and lemony dijon and maple dressing.
Ingredients
- 5 pounds beets red, chiogga or gold or combo of them
- 2 green onions white and green parts chopped small
- ¼ cup fresh mint diced
- ¼ cup pistachios chopped
- ¼ cup extra virgin olive oil
- 1 lemon juiced
- 1 tbsp dijon mustard
- 1 tbsp pure maple syrup
- ¼ tsp salt
- 4-5 grinds fresh ground black pepper
Instructions
- Add beets to a pot with water to cover. Bring to a boil and cook until they can be pierced with a fork. About 20 minutes.
- Run beets under cold water until they are cool to the touch. At this point the skins should slide off easily using your thumb or a peeler. Once peeled, chop the beets into bite sized pieces.
- Add the beets to a salad bowl with the green onion, mint and pistachios.
- Make the dressing in a jar by whisking lemon juice, dijon mustard, pure maple syrup, extra virgin olive oil, salt and pepper until combined.
- Pour dressing over the beets, green onions, mint and pistachios and toss until coated.
- Enjoy within 3-4 days for best quality
Nutrition
Calories: 436kcalCarbohydrates: 64gProtein: 11gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 632mgPotassium: 2022mgFiber: 18gSugar: 43gVitamin A: 412IUVitamin C: 45mgCalcium: 129mgIron: 5mg
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