Citrus Beet Salad
Add a pop of color and nutrition to your table with this gorgeous citrus beet salad with mint and pistachios! (gluten-free, vegetarian)
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4-6 servings 1x
- Category: salad
- Method: baked
- Cuisine: American
Ingredients
Scale
- 2 beets, scrubbed (red, gold, or one of each)
- 1 blood orange, segmented
- 1 cara cara orange, segmented
- 1 navel orange, segmented
- 1/4 cup fresh mint leaves
- 2 tbsp pistachios, roughly chopped
- 1 tbsp honey (I use maunka honey)
- 2 tsp good quality extra virgin olive oil
- Coarse sea salt
Instructions
- Heat oven to 400°F. Wrap beets in foil and roast 45 minutes or until soft. Let cool before handling. (I like to roast mine the day before.)
- Gently peel skin from beets and slice into wedges.
- Arrange beets on a platter. Arrange citrus segments around beets. Sprinkle with mint and pistachios. Drizzle with honey and oil and sprinkle with coarse sea salt. Serve.
Keywords: fruit salad, citrus salad, beet salad
Find it online: https://livelytable.com/citrus-beet-salad/