Beet Salad with Crushed Pistachios and Robiolina Recipe

Name: Beet Salad with Crushed Pistachios and Robiolina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup red wine vinegar; 1/4 cup sugar; 1 small beet, peeled and cut large dice; 3 shallots, sliced; 2 cups extra-virgin olive oil; Pinch salt; 1/4 teaspoon cracked black pepper; 2 cups julienned beets; 1 cup Robiolina cheese; 1 bunch watercress; 1/2 cup pistachios, toasted and chopped

Servings: persons

1 cup red wine vinegar
1/4 cup sugar
1 small beet, peeled and cut large dice
3 shallots, sliced
2 cups extra-virgin olive oil
Pinch salt
1/4 teaspoon cracked black pepper
2 cups julienned beets
1 cup Robiolina cheese
1 bunch watercress
1/2 cup pistachios, toasted and chopped

1
Bring vinegar, sugar, beet and shallots to a boil and simmer until the sugar melts (about 1 minute).
2
Remove from the heat and add olive oil, season with salt and cracked pepper.
3
For Salad:
4
Toss beets with the vinaigrette along with salt and pepper, to taste.
5
Let sit while you prepare the plates.
6
Spread a circle of cheese onto the center of each plate with the back of a spoon.
7
Add watercress and pistachios to the beets and place on top of the circle of cheese.
8
Once each salad is plated, finish by drizzling vinaigrette around the perimeter of the plate and sprinkle each salad with toasted pistachios.

1234

kcal

Calories

129

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup red wine vinegar, 1/4 cup sugar, 1 small beet, peeled and cut large dice, 3 shallots, sliced, and more.

Yes, Beet Salad with Crushed Pistachios and Robiolina falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beet Salad with Crushed Pistachios and Robiolina

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