Roasted Beet Orange and Pistachio Salad are so good that every Mexican dish they cook has to be featured! It’s beautiful everywhere you go, I’m so lucky to live here in Fresno, CA. Now that I’ve been here for a few years, I can tell you that there’s such an abundance of fresh fruits and vegetables out here all year round! What’s great about love about living in the Central Valley? And I knew I had to try this recipe when I got home from a trip to the farm markets in our area. I was surprised at the thickness of the dressing the first time I tried this salad. I turned it into a thin dressing, which gave it a nice thick texture, since I normally like my salads thick. For more info see post.
You’ll need some yellow or red bell pepper, Roma sliced tomatoes, scallion sliced tomatoes, and olive oil. Get your vegetables out first and put them in a zip bag. Place your vegetables in your bowl now, close your hands and put them on top of them on a sheet pan. Cover each one of them lightly with olive oil and place them in the pan. Now place the roasted peppers on the top of the zippered side, then place the bottom of the scallions next. Then make your pesto sauce and pour it over your finished salad on top.
Total time: twenty minutes. So, really, this would be the recipe for you if you had roasted beets and wanted to have a nice, thick Italian dressing salad. It has a very nice, thick flavour and texture. If you think you can eat a larger serving or want to have more of this salad, make sure you add a larger amount of dressing. It’s an absolutely delicious dish.