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Dairy
Easy
6 Servings
Allergens 
30 Minutes
Diets
This restaurant-worthy salad uses a great combination of different beets, topped with feta cheese and a creamy dressing. The different textures and flavors produce a salad that is pleasing both to the eye and palate! Feel free to substitute any nut for the pistachios if you wish. Watch more Victoria on 4 Amazing Things!
8 ounces leafy greens
5 ounces fresh shredded beets
8 ounces Gefen Organic Beets
1 (1 ounce) bag Heaven & Earth Beet Chips
4 ounces Ta’amti Feta Cheese, grated
Tuscanini Balsamic Glaze, for drizzling
1/4 cup shelled pistachios
2 tablespoons Tuscanini Balsamic Vinegar
2 tablespoons lite mayonnaise
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 clove garlic, crushed
1 teaspoon salt
Preheat the oven to 400 degrees Fahrenheit. Grease a baking sheet. Add vacuum-sealed beets, sprinkle with salt, and roast for 15 minutes. They are already cooked but we want to get that fresh roasted flavor.
Add leafy greens to a bowl. Top with fresh beets, roasted beets, and beet chips. Top with feta cheese and drizzle with balsamic glaze.
Whisk together creamy balsamic ingredients and drizzle that on top too. Top with pistachios and serve.
Sponsored by Ta’amti
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