green bean beet and pistachio salad

_ Ingredients

1 lb green beans

2.5 tbsp fresh chopped dill

1.5 tbsp  olive oil

1lb roasted peeled beets

0.5 cup pistachios

tbsp date honey syrup

Salt

pepper

_ Instructions

In a mixing bowl, toss the green beans with the olive oil, salt and 

pepper to taste.

Heat a nonstick skillet over medium high heat. Pour the olive oil-coated seasoned

 green beans into the skillet and sauté for 6-8 minutes, or until just tender. If the 

green beans are browning faster than they're cooking, cover the skillet and reduce

 heat to medium, then let them cook until they become tender. Remove from heat

 and let the beans return to room temperature.

Toast the pistachios in a small skillet over medium heat until lightly toasted and

 fragrant.

Toss cooked green beans with the pistachios and 1 1/2 tbsp fresh dill, then 

transfer to your serving dish.

Sprinkle the beetroot wedges lightly with salt and then arrange them amongst the

 green beans. Sprinkle the remaining 1/2 tbsp dill over the top of the salad.

Drizzle the top of the salad with 1 tbsp date honey syrup. Serve at room 

temperature.