August 15, 2016

  • 6 medium beets

  • ½ c. shelled unsalted pistachios

  • 3 tbsp. balsamic vinegar

  • 2 tsp. Dijon mustard

  • salt and pepper

  • ⅓ c. Extra virgin olive oil

  • 3 bags baby arugula

  • ¼ c. crumbled blue cheese

  • ¼ c. packed fresh mint leaves

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