Kat’s Beet and Pistachio Salad with Fresh Herbs

Another fall creation from Kat’s Kitchen.  Deep roasted red beets and crunchy pistachios is the perfect side for all your fall menus.  Thank you Kat!

Salad ingredients (serves 2-4)

• ½ small shallot thinly sliced
• 2 large roasted beets
• ¼ cup pistachios
• 2-3 oz. goat cheese or feta
• 2 TBLS of fresh mint leaves torn
• 2 TBLS of fresh Italian parsley

Salad Dressing

• 3 TBLS vomFASS Extra Virgin olive Don Carlos or San Gimignano
• 1 TBLS vomFASS Champagne Vinegar (White Wine)
• 1 tsp of honey
• Salt and pepper each salt and pepper

Directions

1. Whisk the salad dressing ingredients together in a bowl.
2. Toss salad ingredients together with dressing.

Created by

Kat Drew-vomFASS-Cary