Roasted Beet Orange and Pistachio Salad Preparation

Roasted Beet Orange and Pistachio Salad are the perfect appetizer dish for any celebration. If you have never roasted beets before it s very simple. Just simply clean them, cut them into quarters and then snip off both ends. Place them directly on top of some toasted pecans or sunflower seeds and drizzle with olive oil, salt & pepper for the ultimate taste. Click more info here.

This recipe is very easy to make. You can find this recipe in almost all supermarkets and health food stores. Just like the regular beets recipe, you can substitute the walnuts and add some Rosemary for the flavor and also use less oil. A lot of people prefer to add some fresh chopped Rosemary and garlic as well to give it a little more kick.

Once prepared place the cooked salad on a sheet pan and pop into the oven at 350 degrees for about fifteen minutes. Remove from the oven and allow to cool. Now you can place in the freezer until needed. To serve simply slice into quarters and serve with some freshly cut Mandarin oranges or lime wedges. Enjoy! on top of the foil. Unroll the foil and place your beets on top of the aluminum foil.

Now it’s time to start cooking. Place your large bowl of salad ingredients inside the large bowl and begin to fill up the bowl with boiling water. Leave the lid open and put your lid back on for about two minutes. While the oil is heating up place your piece of foil on top of the beets and cook for about thirty seconds or until the oil begins to turn golden. Once done, you can remove your foil and place into your large bowl to cool.