Festive Beet Citrus Salad with Kale and Pistachios
This festive beet citrus salad is the perfect holiday side dish! Beets, oranges, and pistachios come together in a beautiful rainbow of colors, and the kale adds a lovely pop of green. The dressing is light and citrusy, making this salad both healthy and delicious.
Ingredients
- -6 to 10 large beets (red, pink, and golden)
- -2 to 3 blood oranges OR Cara Cara navel oranges
- -1 bunch kale (lacinato or dinosaur), center ribs removed, leaves thinly sliced
- -1 cup roasted pistachios, roughly chopped
- -1/4 cup chopped fresh mint leaves
- -3 tablespoons chopped Italian parsley
- -2 tablespoons lemon juice
- -1/2 cup extra virgin olive oil
- -6 tablespoons seasoned rice vinegar OR unseasoned rice vinegar plus 2 teaspoons sugar)
- Zest 1 orange
- Zest 1 lemon
- 2 tablespoons capers, coarsely chopped
- 1/2 teaspoon salt
- Freshly ground black pepper
Instructions
1. Scrub the beets clean, leaving the skin on. You can boil or roast the beets to cook them.
2. If boiling, boil the beets separately by color (otherwise the red beets will run into the orange, turning the orange beets red). Place each batch of beets in a pot and cover with water by about an inch. Add a couple teaspoons of salt. Bring to a boil and reduce to a simmer. Simmer until you can just pierce easily with a fork, 30 to 60 minutes, depending on the size of the beets. Drain. Let cool. Rub the skins off.
3a. To roast thebe ets, wrap them in foil and roast them in a 400°F oven for 1 to 1 1/2 hours, until fork tender.
3b See our roasted beet recipe.
4 And prep the rest ofthe ingre dients.
5 Place all ofthe dressi ng ingredients into a jar , cover and shake until well blended.
6 Cutthebe ets into 1 / 2 -inchto 1-inch pieces . Separateby colorand place in separate bowls.
7 Tosswith alittleofthe
Nutrition Facts
- Calories: 190
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 310 mg
- Carbohydrates: 28 g
- Fiber : 8 g
- Sugar : 14 g
- Protein : 6g
