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Beet Salad with Cheddar, Pistachios, and Balsamic Vinaigrette

A super tasty salad! We sometimes will add a few strips of leftover steak, and make it a complete meal.

Whisk together, and set aside:

2 Tbsp. olive oil

2 Tbsp. balsamic vinegar

2 tsp. honey

1 tsp. Dijon mustard

Salt and pepper, to taste

Lightly toss:

Several large handfuls rough chopped beet and/or salad greens

1-1½ c. cooked beets, cut into small wedges (Cooking info: About Beets)

Sprinkle with:

¼ - ½ c. shredded or cubed cheddar cheese

¼ c. rough-chopped pistachios (I put nuts in a baggie or layers of waxed paper, and whack a few times with a hammer)

Recipe created or adapted by Liz Talley, Urban Graze

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