Roasted Beet Salad with Orange & Pistachios

Roasted Beet Salad with Orange & Pistachios | Living Healthy in SeattleRoasted Beet Salad with Orange & Pistachios | Living Healthy in Seattle

Fa la la la la I consumed way too much sugar and alcohol this past week but that’s okay because the holidays just wouldn’t be the same without festive desserts and booze.

All that sounds good right now though is fresh fruit and veggies.

My nearest and dearest peanut butter is even a little too rich for my poor stomach currently.

Shocker, I know.

Juicy citrus is calling my name instead.

Along with tender roasted beets (they are sooo beautiful)!

Okay and some salty pistachios because you need a little protein to keep your body going.

I know there are a lot of beet haters out there, but when you pair the earthy suckers with sweet orange segments and crunchy pistachios all is right in the world.

Season your colorful, healthy bowl up with a bit of fresh ground black pepper and salt.

Salt really brings out all the wonderful flavors so don’t skip it!

Even though your sodium levels may still be a wee bit high.

Like mine.

Anyway.

Drizzle a light dose of extra virgin olive oil on there and you’re good to go.

And if you’re a fan of fresh mint, feel free to fold some of the refreshing herb in your salad as well.

(Personally it’s not my fave, but you do you.)

Bon appetit!

P.S. Your beet may take a little longer to roast depending on its size. If you have an itsy bitsy beet, roast up a couple and start checking for doneness after 40 minutes or so.

P.P.S. Know how to supreme an orange? Great, do it. I fail miserably in the supreming category sooo I just sliced mine up and pulled it apart into sections. What ever works man.

Roasted Beet Salad with Orange & Pistachios

Serves 1

  • 1 medium red beet (enough to make about 1 cup cubed)
  • 1/2 medium orange; segmented/sectioned (about 1 cup)
  • 1 teaspoon extra virgin olive oil
  • Salt, to taste
  • Fresh ground black pepper, to taste
  • 2 tablespoons pistachios, toasted
  • Fresh mint (optional)
  1. Heat oven to 350.
  2. Wash your beet then wrap it in foil. Place the foil wrapped beet on a baking sheet then roast for 1 hour or until tender. A knife inserted into the center should meet little resistance.
  3. Cool slightly, then rub off the beet's skin with your hands.
  4. Cube the beet then cool completely.
  5. Toss the cubed beet with the orange, olive oil, salt, and black pepper to taste.
  6. Fold in the pistachios and mint, if using.

 

 

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