Wonderful salad that mde everybody happy. Light, fresh and delicious!
I had small beets so I roasted six of them. Also, I used 2 Tbsp OJ and 1 Tbsp lime juice since I realized too late that I was out of lemon juice. It worked nicely. I find that the pistachios and cayenne give this dish just the right kick. Nice job.
I made this salad when I saw it in "Cooking Light" and loved it. I also roasted my beets, it was so easy and the presentation is beautiful, great for a dinner party.
Yummy! This was served as the salad for Mothers Day and it good! I did roast 3 beets but added jar beats as well to make a bigger salad! A Keeper!
I really enjoyed this. . .and as I come back to rate it I realize I left off the nuts which would certainly have made it outstanding (4 stars without nuts and I am going to give you the benefit of the doubt that the nuts would push it to 5 stars). For the dressing, I used 2 T of lemon juice and 2 T of grapefruit juice, added 1/2 tsp of spicy mustard, and skipped the sugar. . .oh, and I put in a small shake of some cinnamon that tastes more like chai. Loved the slight heat from the cayenne. My beets were pink so they were a little too mild for this recipe - I would recommend red beets for this one. Thanks for sharing this low calorie recipe which we had for lunch with a half a baked potato!
I simply couldn't eat it, and I usually love beet salads.
a cool, sweet summery treat! a few notes: the brown sugar is probably unnecessary; this recipie is sweet enough (almost overpowering) between the roasted beets, honey and pears. i added a bit of balsamic vinegar to give dimension to the tangy dressing. finally, the taste and texture of mandarin oranges might be a tasty addition, but i haven't tried it yet!