Beet and Blue Cheese Salad with Pistachio

  • Servings: 8


3 large fresh red beets, about 2 lbs without greens
2 sweet yellow peppers
1 shallot, minced
2 TB fresh lemon juice
¾ tsp kosher salt
¼ tsp freshly ground black pepper
4 TB extra virgin olive oil
4 oz crumbled blue cheese (Gorgonzola or Roquefort work well)
⅓ cup salted pistachios without shells, roughly chopped