Green Bean Beet and Pistachio Salad

Green Bean Beet and Pistachio Salad might be just the side dish you are searching for. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 92 calories, 3g of protein, and 5g of fat per serving. This recipe serves 8. For 64 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 335 people have made this recipe and would make it again. It is brought to you by Tori Avey. If you have beets, date, pistachios, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 15 minutes. With a spoonacular score of 84%, this dish is spectacular. If you like this recipe, you might also like recipes such as Green Bean, Spinach, and Beet Salad, Roasted Green Bean, Red Onion, and Beet Salad, and Golden Beet, Green Bean & Fennel Salad with Scallops.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

In a mixing bowl, toss the green beans with the olive oil, salt and pepper to taste.Heat a nonstick skillet over medium high heat. Pour the olive oil-coated seasoned green beans into the skillet and saut for 6-8 minutes, or until just tender. If the green beans are browning faster than they're cooking, cover the skillet and reduce heat to medium, then let them cook until they become tender. Remove from heat and let the beans return to room temperature.Toast the pistachios in a small skillet over medium heat until lightly toasted and fragrant.Toss cooked green beans with the pistachios and 1 1/2 tbsp fresh dill, then transfer to your serving dish. Sprinkle the beetroot wedges lightly with salt and then arrange them amongst the green beans. Sprinkle the remaining 1/2 tbsp dill over the top of the salad. Drizzle the top of the salad with 1 tbsp date honey syrup. Serve at room temperature.

 

Step by step:

1. In a mixing bowl, toss the green beans with the olive oil, salt and pepper to taste.

2. Heat a nonstick skillet over medium high heat.

3. Pour the olive oil-coated seasoned green beans into the skillet and saut for 6-8 minutes, or until just tender. If the green beans are browning faster than they're cooking, cover the skillet and reduce heat to medium, then let them cook until they become tender.

4. Remove from heat and let the beans return to room temperature.Toast the pistachios in a small skillet over medium heat until lightly toasted and fragrant.Toss cooked green beans with the pistachios and 1 1/2 tbsp fresh dill, then transfer to your serving dish. Sprinkle the beetroot wedges lightly with salt and then arrange them amongst the green beans. Sprinkle the remaining 1/2 tbsp dill over the top of the salad.

5. Drizzle the top of the salad with 1 tbsp date honey syrup.

6. Serve at room temperature.

Nutrition Information:

covered percent of daily need