Nobody ever told me that salads had to be green. I tried this beautiful salad over Easter and immediately fell in love. It’s fresh, bright, and can require minimal effort, thanks to the availability of precooked beets and pre-cut fresh citrus. The citrus marries well with earthy beets and the pistachios add a great crunch. A great accompaniment to grilled salmon, pork or chicken.
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Preparation Time
10 minutesCooking Time
10 minutesDifficulty Rating
1Health Level
5Serves
4
Ingredients
- ½ tsp. / 1 g grated orange rind
- 2 Tbsp. / 30 ml fresh-squeezed orange juice
- 1 Tbsp. / 15 ml extra-virgin olive oil
- ½ tsp / 1 g ground cumin
- ¼ tsp. / 1½ g kosher salt (optional)
- ¼ tsp. / ½ g freshly ground black pepper
- 4 medium oranges, sliced or chopped or 20-oz / 570 g mixed citrus fruit, sliced or chopped
- 8 oz / 230 g beets, steamed, drained, and sliced, cubed, or cut into wedges
- ¼ cup / 31 g shelled dry-roasted, unsalted pistachios
- 1 cup / 40 g greens or leek, chopped (optional)
- ¼ tsp. / 1½ g kosher salt (optional)
Directions
- Combine first 6 ingredients; stir with a whisk.
- Add citrus fruit and beets; toss gently.
- Sprinkle with pistachios
- Serve on a bed of chopped greens or leek, if desired.
This recipe looks yummy,will have to try it.
Very good recipi..Easy Thanks…SJAWS
This is a great recipe. It is not too difficult.