Roasted Beet, Greens, Pistachio and Chia Seed Salad
From Cannelle et Vanille
This chia seed recipe was first published at Cannelle et Vanille.
makes 1 serving
1/2 lb. baby beets, golden and red
2 cups mixed greens (romaine, spinach, watercress, beet greens)
1/2 medium spring onion, thinly sliced
1 Tbs unsalted pistachios, chopped
1 Tbs chia seeds
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tsp grainy mustard
2 tsp hazelnut oil
1 Tbs olive oil
Trim the tops of the baby beets. Wash them and toss them on a baking sheet with a drizzle of olive oil and a pinch of salt. Bake them in a 400F oven for about 30 minutes or until tender. Let them cool a bit and then peel them. The skin should come right off.
Mix the greens, sliced beets, onion and pistachios in a bowl.
Make the vinaigrette by whisking the chia seeds, salt, mustard, hazelnut oil and olive oil together. Pour over the salad and toss.
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