Tuesday, April 8, 2014

Beautiful Beet salad

It's that time of year when the sun stays out long enough that I can take my time at the farmers' market. And last week, there was an abundance of beets which meant I had to get some, right? And I decided to whip up a tasty beet salad.

Golden and red beets, skinned and chopped
Radishes, sliced
Gorgonzola crumbles
Roasted pistachios
Citrus Olive oil

1. Boil beets in a pot of water for about 30 minutes and drain.

2. Combines all ingredients, drizzle with oil (I used orange olive oil and a vanilla fig vinegar) and serve.

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