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2 medium red beets
2 medium golden beets
2 ounces frisée lettuce
3 ounces baby arugula
1/2 cup grape tomatoes, halved
1/4 cup chopped pistachios
3 tablespoons Gefen Honey
2 tablespoons orange juice
1/2 cup olive oil
1/3 cup Tuscanini Balsamic Vinegar
2 teaspoons Haddar Dijon Mustard
1 teaspoon sugar
pinch salt
pinch black pepper
Preheat oven to 400 degrees Fahrenheit.
Wrap beets individually in foil and place on a baking sheet.
Roast for one and a half hours, or until fork-tender. Allow to cool
Using a sharp knife, peel beets over a piece of Gefen Parchment Paper (to avoid staining surfaces) and slice into 1/4 to 1/2 inch rounds or wedges.
In a small bowl, whisk together dressing ingredients.
Place arugula and frisée in a large bowl.
Add tomatoes to beets.
Pour vinaigrette over salad and sprinkle it with chopped pistachios.
Food Styling and Design by Kiki Fisher. Contact Kiki at fooddesignbykiki@gmail.com.
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