Yield
2 servings (serving size: 1 cup)

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in a small baking dish. Bake at 425° for 50 minutes or until tender. Cool. Trim off beet roots; rub off skins. Dice beets.

Step 3

Combine beets, pear, celery, and pistachios in a medium bowl.

Step 4

Combine juice and next 5 ingredients (juice through red pepper), stirring well with a whisk. Drizzle over beet mixture, tossing gently to coat.

Step 5

Serve at room temperature or chilled on lettuce leaves, if desired.

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