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

  ¼ cup 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, dry roasted, with salt added

  ¼ cup or 31g

• Pomegranates

  Raw

  1 pomegranate or 282g

Directions

1. Dressing. Combine the honey, lemon juice, and olive oil; whisk together well. Season with salt and pepper to taste; set dressing aside.
2. Preheat oven to 350 degrees F.
3. Cut off the leaves from the beetroot and wash well with the skin still on.
4. Wrap each whole beetroot in foil and place onto a baking tray.
5. Roast for about 30–35 minutes.
6. Remove from the oven and allow to rest in the foil for about 1 hour – this process allows the skin to be removed easily.
7. Remove the foil and peel the skin off the beetroot with your fingers.
8. Cut beetroot in half and leave a few whole if they are smaller.
9. Arrange onto a serving platter or large bowl along with arugula. Arrange the feta, then pistachios over the top.
10. Drizzle the dressing over the top just before serving.
11. Enjoy!

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