Best Beet Citrus Salad With Pistachios Recipe 435 Recipes

Roasted Beet and Beet Green Salad with Warm Pistachio Salsa Verde image

Provided by Katie Lee Biegel

Time 1h

Yield 4 servings

Number Of Ingredients 16

3 beets, peeled and cut into 1-inch wedges, plus beet greens, roughly chopped
1 tablespoon olive oil
Kosher salt and freshly cracked black pepper
3 cups baby kale
One 4-ounce log goat cheese, crumbled
1/4 cup pomegranate seeds
1/2 cup fresh parsley
1/4 cup fresh cilantro
1/4 cup fresh mint
4 scallions, white and light green parts only, roughly chopped
Zest and juice of 1 lemon
Pinch red pepper flakes, optional
5 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4 cup toasted pistachios, roughly chopped
Kosher salt and freshly cracked black pepper

Steps:

For the salad: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a bowl, toss the beets with the olive oil and season with salt and pepper. Transfer to the lined baking sheet. Bake until the beets are tender, 30 to 40 minutes.
For the salsa verde: In a food processor, combine the parsley, cilantro, mint, scallions, lemon zest and juice and a small pinch of red pepper flakes if using. Pulse until just combined.
Combine the oil and garlic in a medium skillet and slowly heat on low until the garlic just begins to sizzle. Turn off the heat. Stir in the pistachios and herb mixture. Season generously with salt and pepper.
In a large salad bowl, toss the beet greens with the baby kale. Top with roasted beets, crumbled goat cheese and pomegranate seeds. Drizzle with the salsa verde.
Any extra salsa verde can be stored in the refrigerator and served over fish, chicken or roasted vegetables.

Mixed Green Salad with Beets and Pistachios image

Provided by Food Network Kitchen

Time 20m

Yield 6-8

Number Of Ingredients 9

3 tablespoons white balsamic vinegar
1 tablespoon orange juice
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
One 5-ounce package baby arugula
One 5-ounce package baby kale
4 small red and/or golden beets, trimmed and peeled
1/2 cup shelled pistachios, roughly chopped

Steps:

Whisk the vinegar, orange juice and mustard in a medium bowl until smooth. Slowly drizzle in the olive oil, whisking constantly, until well combined and thick and season with salt and pepper.
Mix the baby arugula and kale together in a large bowl. Slice the beets very thin using a mandolin and add to the greens with the pistachios. Pour the vinaigrette over top and toss gently to combine.

Beet-Citrus Salad with Pistachios Recipe - (4.3/5) image

Provided by á-1968

Number Of Ingredients 9

1/2 teaspoon orange rind, grated
2 tablespoons fresh orange juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (20 ounce) jar refrigerated citrus salad (such as Del Monte), drained
1 (8 ounce) package steamed, ready-to-eat beets, rinsed, drained, and cut into wedges
1/4 cup dry-roasted, unsalted pistachios, shelled

Steps:

Combine first 6 ingredients; stir with a whisk. Add citrus and beets; toss gently. Sprinkle with pistachios. Enjoy!