Ingredients 5-6 small beets, cooked and peeled 2 medium carrots, peeled cup pomegranate seeds 1 tablespoons red wine 1 tablespoons red wine vinegar 1 tablespoon honey cup extra virgin olive oil cup pistachios, chopped 1 tablespoon chives, chopped 1 tablespoon resh !at lea parsley, chopped !aked sea salt reshly ground black pepperInstructions1 "lice the beets and carrots thinly using a mandoline or hand held slicer# $ayer on a plate or platter, alternating beets and carrots, sprinkle with pomegranate seeds and set aside#2 %ix the red wine, vinegar and honey in a medium bowl# "lowly dri&&le in the olive oil while whisking continuously#' (ri&&le the dressing on the vegetables to coat# )dd pistachios, chives andparsley# "eason with !aked salt and reshly ground black pepper and serve immediately or at room temperature#*+, -). (+ )/)* /012 123 43( /0.3 ).( 43( /0.3 50.36)4 07 *+, (+.1 2)53 ).( ,"3 $3%+. 8,0-3 0."13)(#