- 1 ¼ lb beets
- 7 oz green salad
- 2 ½ oz almond fillet
- 2 ½ oz pistachios
- ¼ cup extra virgin olive oil
- 1 ½ tablespoons white wine vinegar
- 1 clove of garlic
- salt and pepper
Wrap the beets in an aluminum foil and bake them at 390°F (200°C) for more than an hour, until you can easily stick a fork into them. Alternatively, you can boil them. When the beets are cool, peel and dice them into 3/4 inch (2 cm) cubes then mix together, in a bowl, with the oil, vinegar, salt, pepper and the whole, peeled garlic clove.
Allow to marinate for at least 15 minutes and then remove the garlic.
Arrange the washed salad leaves on plates. Place the beets on top of the salad.
Sprinkle slivered almonds and chopped pistachios over the tops of the salads.