INGREDIENTS
5 smalls
beets
4 servings
bell pepper
2 media
carrots
1 tbsp
chives
1/4 cup
extra virgin olive oil
1 tbsp
fresh flat leaf parsley
1 tbsp
honey
1/4 cup
pistachios
1/2 cup
pomegranate seeds
1 1/2 tbsp
red wine
1 1/2 tbsp
red wine vinegar
4 servings
sea salt