This colorful salad is perfect for summer and beyond.
3-4 rainbow beets, cooked and peeled
6 baby carrots, peeled
½ cup pomegranate seeds
1½ tablespoons red wine vinegar
1 tablespoon honey
¼ cup extra virgin olive oil
¼ cup pistachios, chopped
1 tablespoon fresh flat-leaf parsley, chopped
Sea salt and fresh ground pepper
1. Slice the beets and carrots thinly using a mandoline or hand held slicer. Layer on a plate or platter, alternating the beets and carrots. Sprinkle with pomegranate seeds and set aside.
2. Mix the red wine vinegar and honey in a medium bowl. Slowly drizzle in the olive oil while whisking continuously. Season to taste with salt and pepper.
3. Drizzle the dressing on the vegetables to coat. Add pistachios and parsley. Season with additional salt and freshly ground black pepper as needed and serve immediately or at room temperature.