Beet Salad - Little Sunny Kitchen

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–+ servings

Prep Time 15

Cook Time 20

Total Time 35

In a bowl or a small jar combine the olive oil with lemon juice, Dijon mustard, garlic, salt, and pepper. Whisk or shake well until combined. You want the dressing to be emulsified and creamy.
Get a dark in color cutting board (see note 3), and slice the apple. Add to a bowl, and toss with a little lemon juice. Wear gloves, and dice the beets into small half-inch pieces.
To a large bowl, add the arugula, diced beets, half of the apples, half of the feta, half of the pistachios, and add the dressing.
Gently toss to combine. Transfer to a serving dish, and top with the remaining apples, feta, and pistachios.

This recipe serves 6 as a side dish or 2-3 as a main dish salad.
Scrub the beets thoroughly and individually wrap loosely in aluminum foil. Roast in a preheated oven at 400°F/200°C until fork tender. Small beets will roast quicker, but large beets may take hours to be done.
To keep beets from staining your hands, wear gloves as you chop them. And to keep them from staining your cutting board, use a sheet or parchment paper and lay it over the cutting board.
If you don't love pistachios, substitute with walnuts, pecans, almonds, or pine nuts. If you want to make this salad nut-free, use pepitas, or sunflower seeds.