Beet Salad with Crushed Pistachios and Robiolina

Name: Beet Salad with Crushed Pistachios and Robiolina
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 small beet, peeled and cut large dice; 473 milliliters julienned beets; 237 milliliters Robiolina cheese; 473 milliliters extra-virgin olive oil; 0 teaspoons cracked black pepper; 118 milliliters pistachios, toasted and chopped; 237 milliliters red wine vinegar; 1 pinch Pinch salt; 3 shallots, sliced; 59 milliliters sugar; 1 bunch watercress

You can never have too many side dish recipes, so give Beet Salad with Crushed Pistachios and Robiolinan a try. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 294 calories, 5g of protein, and 18g of fat. This recipe serves 4. It is a good option if you're following a gluten free and vegan diet. A mixture of robiolina cheese, sugar, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 20 minutes.