Orange & Beet Salad with Arugula & Pistachios
Ingredients
The salad
-
8
pieces
multi-colored baby beets
-
to taste
none
Kosher salt
-
1
large
orange
-
4
cups
lightly packed baby arugula
-
¼
cup
shelled pistachios
-
1
medium
avocado
The vinaigrette
-
3
tablespoons
freshly squeezed orange juice
-
2
teaspoons
rice vinegar
-
1
tablespoon
extra-virgin olive oil
-
1
pinch
salt
-
to taste
none
freshly cracked black pepper
Instructions
- Preheat the oven to 400°F.
- Pour small piles of kosher salt on a sheet pan.
- Wrap each set of 4 beets in aluminum foil and place on the salt piles.
- Roast the beets for an hour until fork tender.
- Peel the skins off the beets while they are still hot and slice them into wedges.
- Whisk together the orange juice, vinegar, olive oil, and salt to make the dressing.
- Toss the arugula, yellow beets, and oranges in the vinaigrette.
- Plate the salad and top with red beets, avocado slices, and pistachios.
Nutrition Facts (estimated)
Servings
4
Calories
207
Total fat
14g
Total carbohydrates
19g
Total protein
4g
Sodium
184mg
Cholesterol
0mg
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