Beet Pistachio Salad with Horseradish Blue Cheese Dressing

A beautiful salad that is good year around.
June 19, 2016


Mix together all ingredients for dressing, cover and allow to sit for an hour up to overnight.

For salad, place arugula on a plate. Spread fennel slices over the salad and top with beet noodles. Sprinkle blue cheese over salad and salt and pepper to taste. Top with dressing and mix. Top with pistachios and serve.


Horseradish Blue Cheese Dressing
  • ½ cup Mayonnaise
  • ¼ cup greek yogurt
  • ¼ cup prepared horseradish
  • 1 tbps fresh lemon juice
  • ½ garlic powder
  • salt and pepper to taste
  • 1 cup beet noodles (about 1 medium beet)
  • 2 cups arugula
  • ½ cup thinly sliced fennel
  • ¼ cup chopped pistachios
  • ¼ cup blue cheese
  • Salt and Pepper to Taste
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