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Cooking 101
Sweet, earthy beets go so well with the tangy, juicy qualities of winter citrus. Add pistachios and you’ve got a jewel-toned dish that’s perfect for a winter potluck fancy weeknight in.
Chef Tip: Roasting the beets individually in tinfoil makes sure you don’t lose those precious juices as they roast, and it’s a bit easier to clean up. You can do that part in advance, and then prep the salad easily when you’re ready to serve.
8-10 beets, red and orange
Olive oil
Salt
1 tsp ACV
1 tbsp honey
4 tbsp of Olive oil
1 head of Radicchio
2-3 oranges
1/2 cup Green olives (crushed)
1/4 cup Pistachios, toasted and roughly chopped
Salt to taste
Preheat oven to 375. In a bowl, coat beets with olive oil and salt. Wrap each beet individually in tinfoil. Roast beets on roasting pan in oven for about 40 minutes
While the beets roast, prepare the dressing by whisking Romesco, ACV, & honey in a small bowl. Once combined, slowly whisk in olive oil
After 40 min, check for tenderness…Once beets are tender, let cool for about 10 minutes. Meanwhile, using a paring knife, remove cores from radicchio. Cut into quarters. Arrange radicchio as a thin layer on serving platter
Remove skin from oranges. Slice into horizontal circles about 1 cm thick. Arrange on top of radicchio
Once beets are cool enough to handle, run each beet under cool water while gently peeling the skin. It should easily come off revealing a smooth exterior. After all the beets are peeled, slice into coins. Add to the salad
Lightly toast pistachios at 350 for about 5 minutes. Once cool, roughly chop. Next, roughly chop the olives. Disperse both olives and pistachios on top of salad
Pour dressing over ingredients, enjoy!
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Nutrition (per serving)
Calories = 320
Total fat = 19g
Total carbohydrates = 36g
Fiber = 9g
Protein = 5g
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