Ingredients
- 4 medium organic golden and/or red beets
- 3-4 ounces herb goat cheese, crumbled
- ⅓ cup dried apricots, chopped
- ⅓ cup roasted pistachio pieces (I used Trader Joe's dry roasted & unsalted)
- 3 Tb good quality extra virgin olive oil
- 3 Tb balsamic vinegar
Recipe Description
This easy and healthy Beet Salad with Goat Cheese, Apricots, and Pistachios is perfect for Easter brunch or dinner, as a salad course or as a vegetarian side dish. The beets are easily roasted in the oven and tossed with a simple dressing of extra virgin olive oil and balsamic vinegar. Leftovers keep for several days in the refrigerator are wonderful for lunch.
