Beetroot Salad with Pomegranate and Pistacio

Ingredients

• Honey

  3 tbsp or 63g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Beets

  Raw

  12 beet or 984g

• Arugula

  Raw

  7 ½ cup or 150g

• Feta cheese

  2 wedge (1.33 oz) or 76g

• Pistachio nuts

  Nuts, raw

  4 tbsp or 31g

• Pomegranates

  Raw

  1 pomegranate or 282g

Directions

1. To make the dressing, combine the honey, lemon juice, and olive oil in a bowl and whisk together well. Season with salt and pepper to taste and set aside.
2. Preheat oven to 350°F.
3. Cut off the leaves from the beetroot and wash well, keeping the skin on.
4. Wrap each beetroot in foil and place on a baking tray.
5. Roast for 30–35 minutes.
6. Remove from the oven and let rest in the foil for about 1 hour. This will make it easier to peel the skin off.
7. Remove the foil and peel the skin off the beetroot.
8. Cut the beetroot in half, leaving a few whole if they are smaller.
9. Arrange the beetroot and arugula on a serving platter or in a large bowl. Arrange the feta and pistachios on top.
10. Drizzle the dressing over the top and enjoy!

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