2 medium roasted beets, sliced (or 1 can sliced beets, drained)
4 cups mixed field greens
¼ cup shelled pistachios, toasted
2 ounces crumbled goat cheese
2 Tbsp Newman’s Own® Olive Oil & Vinegar Dressing
In separate bowls, toss the beets and greens in 1 Tbsp of Newman’s Own® Olive Oil & Vinegar Dressing each.
Mound the field greens on a plate and top with some of the sliced beets.
Gently crush the pistachios and sprinkle on top of the salad, followed by some of the goat cheese.
Serve immediately with some crusty bread.