Festive Beet Citrus Salad with Kale and Pistachios

Name: Festive Beet Citrus Salad with Kale and Pistachios
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 2 kilograms 10 large beets (about , a mix of red, pink, and golden; 2 blood oranges (or cara cara or navel oranges or a mixture); 1 bunch kale (lacinato or dinosaur kale if available), center ribs removed, leaves thinly sliced; 237 milliliters roasted pistachios, roughly chopped; 59 milliliters chopped fresh mint leaves; 3 Tbsps chopped Italian parsley; 2 Tbsps lemon juice; 118 milliliters good quality extra virgin olive oil; 6 Tbsps seasoned rice vinegar (or unseasoned rice vinegar plus 2 teaspoons of sugar); 1 Zest of orange; 1 Zest of lemon; 2 Tbsps capers, coarsely chopped; 1 teaspoons salt; 1 serving Freshly ground black pepper to taste

Festive Beet Citrus Salad with Kale and Pistachios might be a good recipe to expand your hor d'oeuvre collection. This recipe serves 8. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 319 calories, 8g of protein, and 21g of fat per serving. From preparation to the plate, this recipe takes around 2 hours and 35 minutes. A mixture of roasted pistachios, mint leaves, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Cook the beets: Scrub the beets clean, leaving the skin on. You can boil or roast the beets to cook them.

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Beet

If boiling, boil the beets separately by color (otherwise the red beets will run into the the orange, turning the orange beets red).

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Beet

Orange

Place each batch of beets in a pot and cover with water by about an inch.

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Beet

Water

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Pot

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.

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Beet

Salt

Drain.

Let cool. Rub the skins off.

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Dry Seasoning Rub

To roast the beets, wrap them in foil and roast them in a 400°F oven for 1 to 1 1/2 hours, until fork tender. Then cool and peel. See our roasted beets recipe.

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Beet

Wrap

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Aluminum Foil

Oven

While the beets are cooking, prepare the dressing and prep the rest of the ingredients.

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Beet

Place all of the dressing ingredients into a jar, cover and shake until well blended.

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Shake

Marinate beets in dressing:

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Beet

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 (use about a third of the dressing). Chill for an hour or up to two days.

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Beet

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Bowl

Sprinkle sliced kale with some dressing: 15 minutes to an hour or two before serving, place the thinly sliced kale in a serving bowl.

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Kale

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Bowl

Sprinkle half of the remaining dressing over the sliced kale and toss to lightly coat the leaves.

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Kale

Serve: 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.

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Pistachio Nuts

Parsley

Beet

Kale

Mint

Equipment

Ingredients

Servings:

2kilograms

10 large beets (about , a mix of red, pink, and golden 2

blood oranges (or cara cara or navel oranges or a mixture)1bunch

kale (lacinato or dinosaur kale if available), center ribs removed, leaves thinly sliced 237milliliters

roasted pistachios, roughly chopped 59milliliters

chopped fresh mint leaves 3Tbsps

chopped Italian parsley 2Tbsps

lemon juice 118milliliters

good quality extra virgin olive oil 6Tbsps

seasoned rice vinegar (or unseasoned rice vinegar plus 2 teaspoons of sugar)1

Zest of orange 1

Zest of lemon 2Tbsps

capers, coarsely chopped 1teaspoons

salt 1serving

Freshly ground black pepper to taste

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Citrus Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.