Roasted Carrot and Beet Salad with Pistachios

Roasting beets and carrots brings out their natural sweetness and earthiness. Mixed with a simple Dijon vinaigrette and sprinkled with some chopped pistachios, this is one of those dishes that is so simple to make but so complex in taste.

5 beets, julienned
4 medium sized carrots, julienned
2 tbsp olive oil
2 tsp honey
1 tsp white wine vinegar
2 tsp Dijon mustard
Juice of half a lemon
Salt and pepper
3 tbsp raw shelled pistachios, chopped

View the full recipe at Dani California Cooks →