INGREDIENTS
4
Beets, cooked* and sliced (about 1 lb.), small
1/2 cup
Cilantro, fresh
1
Fresno or red jalapeno chile, small red
4 cups
Leaf lettuce, red
4
Radishes, large red
1 1/3 cups
Raspberries, fresh
2 tbsp
Shallot
1 cup
Quinoa, red
1/2 tsp
Salt
1 tbsp
Sugar
1/3 cup
Olive oil, extra-virgin
1/4 cup
White wine vinegar
1/2 cup
Pistachio nuts, roasted