Description
The trick that got my kids to eat beets!
(full recipe link in bio)
INGREDIENTS
1 ½ pounds beets (680 g), about 3 medium, peeled and diced
1 tablespoon (14 g) olive oil, for roasting
½ teaspoon kosher salt, plus more to taste
3 tablespoons (45 g) white wine vinegar
2 teaspoons (14 g) honey
⅓ cup (72 g) extra-virgin olive oil
3 tablespoons (45 g) fresh lemon juice
1 clove garlic, grated
Zest of 1 lemon
¼ cup (30 g) shelled pistachios, finely chopped
¼ cup (25 g) shredded Parmesan
5 ounces (140 g) arugula
Freshly ground black pepper, to taste