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Ingredients

• 2 beets (can substitute golden or chioga)
• 1/2 cup roughly chopped pistachios (can substitute almonds or hazelnuts)
• 2 yellow endive
• 4 cups arugula
• 1/2 cup shaved Parmesan
•  
• Vinaigrette:
• 1/2 cup white wine vinegar (can substitute white balsamic or champagne)
• 1 1/4 cups light pure olive oil
• 1 minced, medium shallot
• 1 tablespoon finely chopped fresh thyme
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 pinch white sugar
• 1/8 teaspoon fresh ground black pepper
• 1/8 teaspoon kosher salt

Description

An Elegant Salad Of Beets, Yellow Endive, Pistachios And Arugula Makes For A Dazzling Starter To Any Meal.

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