Beet, Carrot and Pomegranate Salad

Directions

1. 1
   Slice the beets and carrots thinly using a mandoline or hand held slicer.
2. 2
   Layer on a plate or platter, alternating beets and carrots, sprinkle with pomegranate seeds and set aside.
3. 3
   Mix the red wine, vinegar and honey in a medium bowl. Slowly drizzle in the olive oil while whisking continuously.
4. 4
   Drizzle the dressing on the vegetables to coat.
5. 5
   Add pistachios, chives and parsley. Season with flaked salt and freshly ground black pepper and serve immediately or at room temperature.