Tricolore Salad Of Endive, Beet, And Arugula, Pantzaria Salata

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Nutrition per serving    (USDA % daily values)
CAL
870
FAT
261%
CHOL
6%
SOD
65%

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Ingredients for 4 servings

2 beets (can substitute golden or chioga)

1/2 cup white wine vinegar (can substitute white balsamic or champagne)

1 minced, medium shallot

4 cups arugula

1/8 teaspoon kosher salt

1 1/4 cups light pure olive oil

1/2 cup roughly chopped pistachios (can substitute almonds or hazelnuts)

1/4 teaspoon freshly ground black pepper

2 yellow endive

1 tablespoon finely chopped fresh thyme

1 pinch white sugar

1/2 cup shaved Parmesan

1 teaspoon kosher salt

1/8 teaspoon fresh ground black pepper

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