This is a festive and flavorful salad that is perfect for the holidays and easy to assemble. Serve with your favorite dressing(s) on the side so that it can be made ahead of time without wilting. Lemon-thyme vinaigrette goes really well with this.
Ingredients
- ½ , 10 ounce
- ½ , 5 ounce
- 2 canneds beets , cut into 1/4-inch pieces, or more to taste
- 1 , 4 ounce
- 3 tablespoons unsalted shelled pistachios
- kosher salt and ground black pepper to taste
Instructions
-
1
Neatly arrange spinach in a 10- to 12-inch circle with leaf tips facing outward. Arrange arugula on top of spinach, leaving the outer tips of the spinach exposed. Scatter beets over the arugula. Arrange pieces of goat cheese around the wreath. Sprinkle pistachios on top. Season salad lightly with salt and pepper.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Robbi's M&Ms Cookies
This M&M cookie recipe is an old recipe but always a favorite! Use any variety of M&M candies.
Stuffed Mushrooms III
Mushroom caps stuffed with a mixture of Italian cheeses and pesto.
Ancient Honey Cakes (Rice Flour Cookies with Nuts or Poppy Seeds)
In ancient temples, they offered honey cakes to the goddess. I imagine that they were something like this. I adapted the rice flour for modern tastes, although you can try barley flour if desired. These cakes are gluten and sugar free.