Festive Beet Citrus Salad with Kale and Pistachios
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Category
Salad
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Cusine
American
What do you need?
How to make?
Ingredients
6 - 10 large beets , a mix of red, pink, and golden
2 - 3 blood oranges
1 bunch of kale , center ribs removed, leaves thinly sliced
1 cup roasted pistachios, roughly chopped
1/4 cup chopped fresh mint leaves
3 Tbsp chopped Italian parsley
2 Tbsp lemon juice
1/2 cup good quality extra virgin olive oil
6 Tbsp seasoned rice vinegar
Zest of one orange
Zest of one lemon
2 Tbsp capers, coarsely chopped
1/2 teaspoon salt
Freshly ground black pepper to taste
Directions
Scrub the beets clean, leaving the skin on. You can boil or roast the beets to cook them.
If boiling, boil the beets separately by color . 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.
To roast the beets, wrap them in foil and roast them in a 400 degrees F oven for 1 to 1 1/2 hours, until fork tender. Then cool and peel. See our roasted beets recipe. While the beets are cooking, prepare the dressing and prep the rest of the ingredients. Place all of the dressing ingredients into a jar, cover and shake until well blended.
Cut the beets into 1/2-inch to 1-inch pieces. Separate by color and place in separate bowls and toss with a little of the dressing . Chill for an hour or up to two days.
15 minutes to an hour or two before serving, place the thinly sliced kale in a serving bowl. Sprinkle half of the remaining dressing over the sliced kale and toss to lightly coat the leaves.
Either create a composed salad by placing the beets, citrus, mint, parsley, over the kale, sprinkling with the chopped roasted pistachios, and drizzling with the remaining dressing, OR toss everything together, sprinkling with with pistachios at the end.