Blood Orange, Beet & Pistachio Salad

We always figure winter food to be heavy comfort food, but this salad is fresh, bright and colorful and really wakes up the pallet- the perfect starter to our dinner! And not to mention it makes a beautiful presentation 💫

Blood Orange, Beet, and Pistachio Salad
Adapted from Bon Appétit
Serves 6

3 medium red beets, tops trimmed
3 medium golden beets, tops trimmed
3 blood oranges
1 cara cara orange or grapefruit
1 navel orange
2 tablespoon fresh lemon juice
2 tablespoons fresh lime juice
1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
1/2 red onion, very thinly sliced on a mandoline (about 1/3 cup)
extra-virgin olive oil
Flakey sea salt (Maldon)
freshly ground black pepper
1/4 cup fresh cilantro or fennel fronds
1/2 cup Salted pistachios
1/3 cup crumbled salty cheese, we used queso fresco

Preheat oven to 400°

Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 45 minutes-1 hour. Check midway through for tenderness. Let cool.

With a knife, peel and segment the navel orange and cara cara orange (or grapefruit if using instead). Squeeze the remaining juice from the membranes, strain, and put aside.

With a knife, peel blood orange and slice cross wise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.

Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges.

Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves and pistachios.

HH Tip 💫
You can prepare all ingredients the day before and store separately in fridge. Then assemble five minutes before you plan to serve.