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Beet & Pistachio Salad

Beet & Pistachio Salad printPrint Recipe

  • 1 package TJ’s Sorrento Baby Arugula Blend
  • 1/4 cup TJ’s Extra Virgin Olive Oil
  • 2 tablespoons TJ’s White Balsamic Vinegar
  • TJ's Salt and TJ's Pepper to taste
  • 1 package TJ’s Steamed & Peeled Baby Beets, sliced and cut into strips
  • 1 TJ’s Shallot, peeled, sliced and separated into rings
  • 1/2 package Silver Goat Chevre, Garlic & Herb, crumbled
  • 1/2 cup TJ’s Roasted & Unsalted Pistachio Nutmeats

In a large bowl combine arugula blend with olive oil and vinegar. Toss and season with salt and pepper. Place dressed arugula onto five salad plates. Evenly distribute beets, goat cheese, shallots and pistachios. Serve immediately.

Serves: 5
Cooking Time: 15 Minutes

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