Moroccan Beet Salad With Cardamom Vinaigrette
Created by dienia b on July 29, 2024
- Servings: 4
- Prep Time: 9m
- Cook Time: 0m
- Recipe #43291
Ingredients
- 30 ounces beets, sliced, chilled, drained (2 cans)
- 1/8 cup pistachios, chopped
- Dressing
- 1/2 cup olive oil
- 1/3 cup apple cider vinegar
- 3 tablespoons lemon juice
- 1/2 teaspoon ground cardamom, (it had more)
- 1 tablespoon mustard (whole grain)
- 1/4 teaspoon honey
How to Make
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Step 1: Shake dressing in a mason jar hard.
-
Step 2: Mix with drained beets.
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Step 3: Put nuts on top.