Spiralized Beet and Pistachio Salad
Print RecipeIngredients
- 12 oz frozen spiralized red beets
- 2 tbsp Extra Virgin Olive Oil
- 1/2 tsp Dijon mustard
- 1 tsp fresh lemon juice
- 4 mini yellow bell peppers, sliced into 1/4 in pieces
- 2-3 tbsp shelled pistachios
- 2 tbsp blue cheese ( can sub freshly sliced parmesan as well)
- Freshly torn basil leaves ( from 2 springs)
- zest from 1 lime
- salt & pepper
Instructions
If your pressed for time, microwave the beets according to the directions on the package. If your not pressed, bring a large pot of salted water to a boil and add the frozen beets to cook for 3 minutes before draining.
In a large bowl, use a whisk to combine the olive oil, mustard, lemon juice, salt and pepper. Add the drained beets to it while they are still warm to the touch and use a spoon to combine. Toss in the yellow bell peppers, pistachios and blue cheese before plating.
Once on the serving plate, top with the lime zest, fresh basil leaves and additional salt and pepper if needed. Can be served at room temperature or chilled and served cold.
Heads up, this is definitely not a low fodmap recipe- but due to high demand for more plant based recipes, and since I feed other people who have normal functioning bellies, sometimes I veer of course. I ended up digging into this salad and surprisingly did not have a ton of reactions to it, so who knows, maybe destiny was on my side and I am glad it was! I did cheat a bit and buy a pre spiralized bit and nuked it in the microwave for a couple reasons. This is not something I normally do, since I’m a proponent of cooking everything from scratch but sometimes you’re just short on time. Also, I had an event to get to and didn’t feel like being looked at as if I came from an episode of CSI. Makes me glad I dont have beets all the time, nor are they a particular favorite of mine but this salad I have to say was everything you look for and more.
Theres a good amount of color in it which means theres a good variety of phytonutrients that will make their way into your body ( yes, thats good news). If you have more time I recommend boiling them in salted water for 1-2 minutes instead of microwaving them and be careful when to drain them so you dont get that beautiful red hue all over the place. Once the beets are a cooked but still retain a crunch, they mix in with a vinaigrette made with spicy dijon mustard, olive oil, and lemon juice. Top it off with fresh lime zest, fresh basil leaves and a hefty dose of blue cheese and your in umami heaven. You’ve not only got red, green, and yellow from the addition of bell pepper, but crunchy and smooth. But wait, theres more, you’ve also got the richness of the cheese and olive oil that gets balanced with the mellow lime zest and tangy dijon. This was a salad that was meant to go overboard but comes together harmoniously with every bite.
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