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Romaine with Beets, Pistachios, and Roasted Garlic Vinaigrette

Servings 6


  • 3 hearts of romaine
  • 1 pound mixed roasted beets skins removed
  • ¼ cup shelled pistachios
  • ¼ cup loosely packed basil leaves coarsely torn
  • ½ cup roasted garlic vinaigrette (recipe follows)


  1. Trim the base of the romaine hearts, then cut them lengthwise in half. You will have two large wedges.
  2. Cut the beets in half lengthwise, then angle your knife to slice the halves into ¼-thick wedges.
  3. Arrange the romaine hearts on a platter. Carefully scatter the roasted beets over the center of the wedges, followed by the pistachios and the basil leaves. Right before you’re ready to serve, drizzle the vinaigrette over the top. Season with salt and pepper and serve family-style.