Ingredients
Equipment
Method
- 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 entree.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to two days. The beets will continue to marinate in the pesto, enhancing the flavor.
- Freezing: I do not recommend freezing this salad as the beets and goat cheese can change texture once thawed.
- Pairing: This salad pairs beautifully with grilled chicken or fish, adding a refreshing contrast to richer dishes.
- Add Greens: Toss in some fresh greens like arugula or spinach for added nutrients and color.
- Cheese Variations: Try using feta or ricotta if you prefer a different cheese flavor.