Roasted Beet Salad With Arugula, Pistachios And Shaved Pecorino Recipe

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Nutrition per serving    (USDA % daily values)
CAL
263
FAT
41%
CHOL
0%
SOD
19%

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Ingredients for 4 servings

1/4 cup pistachios, toasted and chopped

2 to 3 tablespoons high quality extra-virgin olive oil

4 large beets, red, golden, or Chioggia or any combination

1/4 cup shaved pecorino, aged pecorino Toscano or pecorino Romano

8 to 10 baby beets- any color or combo

2 to 3 tablespoons balsamic vinegar

Salt

2 cups baby arugula

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