Prep for Salad1. Chop and toast the pistachios
Directions for Salad
1. Preheat the oven to 325oF. Spread the pistachios on a rimmed baking sheet and sprinkle with the sugar and kosher salt. Toast for 3 to 4 minutes, or until lightly browned and fragrant. Set the baking sheet aside to cool.
2. In a large bowl, use a spoon or tongs to toss the beets with the pistachios and vinaigrette. Let the mixture sit for 5 minutes.
3. Add the greens and toss the salad again to coat the greens in the dressing.
4. Spread a layer of mascarpone cheese in the center of two salad plates.
5. Top with the beet salad.
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