Preheat the oven to 375 degrees F.
Wrap the beets in a square of tin foil. Place on a sheet tray and roast
until tender, 30 to 35 minutes. Once cool enough to handle, peel
the skins of the beets. Slice into 1/4-inch-thick slices using a mandoline
. (Use a sharp chef's knife if you don't have a mandoline.)
Add the lemon juice
to a small bowl along with the parsley
and season with salt and pepper. Drizzle in the olive oil while whisking.
Lay the beets on platter and drizzle
with the vinaigrette
. Sprinkle with the pistachios or serve them on the side for some salty crunch.
Serves: 6; Calories: 150; Total Fat: 12 grams; Saturated Fat
: 1.5 grams; Protein: 2 grams; Total carbohydrates: 10 grams; Sugar
: 6 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 144 milligrams