Get the exact recipe here: https://www.dimitrasdishes.com/adeli...

Ingredients
5 beets, peeled and sliced into wedges
a handful of baby carrots
1/4 cup olive oil or more
salt, to taste
black pepper, to taste
46 oz (115g) feta cheese
1/4 1/3 cup salted roasted pistachios, chopped
5oz (140g) baby arugula leaves
1 teaspoon dried crushed oregano
For the dressing:

2 whole heads of roasted garlic
olive oil
1/3 cup Balsamic vinegar
honey
Instructions
Preheat the oven to 400 °F, 200 °C.

Place the beets and carrots in a baking tray. Drizzle with olive oil and season with salt and black pepper. Toss to coat.

Slice the tips of the garlic off and place the garlic in a piece of foil. Drizzle with oilive oil and season with some salt. Close the package and place it in the pan with the veggies. Roast in the oven for 3545 minutes or until the veggies are forktender. Uncover the garlic for the final 15 minutes of roasting.

Allow the veggies to cool for 15 minutes.

Squeeze the garlic so that the cloves fall into a bowl. Mash them and add the vinegar and a little bit of olive oil. Whisk together.

Place the arugula leaves into a large bowl and add a tablespoon or two of the dressing to them. Season lightly with salt and toss together. Transfer the greens onto a platter.

Place the carrots and beets in the large bowl and toss in the remaining dressing. Add more oil and vinegar if needed. Taste and adjust the seasoning. Add the oregano and toss. Top the arugula leaves with the beets and carrots.

Roughly chop the pistachios and add over the beets. Crumble the feta cheese over the salad and serve. Kali Orexi!

Notes
The pistachios can be substituted with roasted chopped pecans, walnuts, or pine nuts.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


Official Facebook Page:   / dimitrasdishes  
Instagram:   / dimitras.dishes  
Pinterest:   / dimitrasdis0637