Sliced Chioggia Beet Salad with Parsley Pesto and Goat Cheese
A fresh, unique winter salad plate featuring beets!
Prep Time15 minutes mins
Cook Time0 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: American
Servings: 4 Servings
Author: Julia
- 1 medium chioggia beet sliced
- 1 medium golden beet sliced
- 2 ounces goat cheese
- 2 tablespoons raw cashews
- Parsely pesto to taste
Prepare the parsley pesto according to instructions.
Wash the beets and peel them.
Using a mandolin slicer, thinly slice the beets and arrange them on a plate.
Sprinkle on the goat cheese and cashew pieces. Drizzle desired amount of parsley pesto over everything.
Serve alongside your favorite entre.
Serving: 1grams