ingredients:

Salad:

  • 1 medium golden beet
  • 1 medium red beet,
  • 2 large thick orange carrots
  • 2 large thick white carrots
  • 1 large watermelon radish
  • 1/4 cup chopped roasted and unsalted pistachio nuts shelled

Dressing:

  • 1/2 cup olive oil
  • 1/2 cup flat leaf parsley
  • 2 garlic cloves
  • 1 tablespoon fresh lemon juice
  • Sea salt to taste

instructions:

  • Peel and trim ends of all beets, carrots and radish.  
  • Using a mandolin, julienne all the vegetables.  
  • Place in a bowl and add half of the pistachio nuts and add desired amount of dressing.  
  • Combine and garnish with remaining pistachio nuts.

Dressing:

  • Place all ingredients in a blender or mini chopper and blend until smooth.

Can also place on bottom of fish or chicken.

Serves 4-6

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