Roasted Beet and Pistachio Salad

Yield: 4 to 6 servings

8 medium or 4 large beets, peeled and cut into 1-inch wedges

3 garlic cloves, minced

⅓ cup unsalted pistachios

2 cups baby leaf spinach leaves

¼ cup rice wine vinegar

1 Tbsp extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste

Misting oil

Preheat the oven to 350º F. In a medium bowl, toss the beets with the garlic and a mist of oil. Pour into a baking dish and lightly cover with foil. Bake for 30 minutes or until the beets are tender. Let sit for 15 minutes until cool. 

In a salad bowl, combine the beets with the pistachios, spinach leaves, vinegar and olive oil. Salt and pepper to taste. 

Recipe courtesy of Dr. Alan Christianson, NMD, from The Hormone Healing Cookbook.