This beet citrus salad includes a mixture of vibrant red, pink, and golden beets, blood and navel oranges, slivers of dark green kale, and crumbles of lime green pistachios. It’s like a Christmas tree! That you get to eat. My friend Katie made this salad for a holiday party last week and I loved it so much I made a version of it for my family for our Christmas dinner. The recipe makes enough for a small crowd, so scale it back if needed and play with the proportions to your taste. The kale holds up well over time, so the leftovers are good for days. Because the kale resists wilting, this salad holds up remarkably well, several days in the fridge.
2 tablespoons lemon juice 1/2 cup good quality extra virgin olive oil 6 tablespoons seasoned rice vinegar (or unseasoned rice vinegar plus 2 teaspoons of sugar) Zest 1 orange Zest 1 lemon 2 tablespoons capers, coarsely chopped 1/2 teaspoon salt Freshly ground black peppe, to taste
If boiling, boil the beets separately by color (otherwise the red beets will run into the the orange, turning the orange beets red). Place each batch of beets in a pot and cover with water by about an inch. 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. Drain. Let cool. Rub the skins off. 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. Did you love the recipe? Leave us stars below!
