Taste the flavors of fall and feel good about it at the same time.
Kristin Andrus shares harvest salads that are anything but boring.
Beet Harvest Salad
2 Red and 2 yellow beets
1/2 C pistachios, shelled
Extra Virgin Olive Oil
Rosemary or thyme (optional)
Roast beets (or buy pre-cooked) and quarter. Slice orange and grapefruit into segments and reserve the juice. Slice avocado into chunks. Chop pistachios.
combine orange juice, grapefruit juice, lemon juice, shallots, a little brown sugar, and chopped pistachios. Add olive oil and S&P for taste.
On the serving dish, spread 2/3 of ricotta on plate and top with beet, avocado, orange, grapefruit and dressing. Top with more ricotta and pistachios.
Mid-week Fall Salad
Quinoa, Farro, Lentils
Apple cider vinegar
Find more of Kristin’s recipes on Instagram @kristinandrus