Festive Beet Citrus Salad With Kale And Pistachios

Vibrant beets, juicy citrus, and peppery kale come together in a stunning winter salad that’s sure to brighten up any gathering. The roasted beets add natural sweetness, while pistachios provide crunch and feta cheese adds a tangy kick.

This colorful creation is the epitome of flavor and freshness!

Ready Time

1 hrs 15 mins

Yields

6 servings

Ingredients

2 large beets
3 oranges
1 large grapefruit
2 lemons
1/4 cup olive oil
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
Salt and pepper to taste
6 cups curly kale, stems removed and discarded, leaves coarsely chopped
1/2 cup pistachios, chopped
1/2 cup crumbled feta cheese (optional)

Instructions

Preheat the oven to 425°F (220°C).

Wrap the beets tightly in foil and roast for about 45-50 minutes, or until tender when pierced with a fork.

Let the beets cool, then peel and dice them into small wedges.

In a large bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.

Segment the oranges and grapefruit over a bowl to catch the juices.

Add the segments to the bowl with the dressing and toss gently to combine.

In a separate bowl, massage the chopped kale with your hands for about 2-3 minutes to help soften the leaves.

Add the chopped kale to the bowl with the citrus mixture and toss to combine.

Stir in the chopped pistachios and crumbled feta cheese (if using).

To assemble the salad, place a layer of the kale mixture on a serving plate or bowl, then top with a few wedges of the roasted beets.

Repeat this process until all the ingredients are used up, finishing with a layer of the kale mixture on top.

Serve immediately and adjust the seasoning if needed.

Notes

To toast the pistachios, spread them on a baking sheet and bake in a preheated oven at 350°F (180°C) for 5-7 minutes, or until fragrant and lightly browned. Keep an eye on them to prevent burning.

For a more vibrant kale color, use the curly-leaf type and massage it well to break down the fibers.

If using feta cheese, you can crumble it just before assembling the salad to prevent it from becoming too crumbly. Adjust the amount of citrus juice to your taste, and feel free to add more if you prefer a stronger citrus flavor.

Roast the beets a day in advance to save time, and store them in an airtight container in the refrigerator.

Consider adding some sliced red onions or chopped fresh herbs like parsley or chives to give the salad an extra pop of flavor and color. The salad dressing can be made ahead of time and stored in the refrigerator for up to 5 days.

Give it a good whisk before using.

This salad is perfect for a dinner party or special occasion, as it can be assembled ahead of time and refrigerated for a few hours before serving.