Beet Salad with Orange Vinaigrette

Beet Salad

Beets! They turn my hands red every time, which consistently leads to questioning. They take forever, but my advice is this: let the beets cook as long they need. Don’t take them out early! Don’t do it! Serve the beets warm right away or chilled, but the vinaigrette tastes best at a cooler temperature.

Beet Salad with Orange Vinaigrette

4 medium-sized beets

1/4 chopped pistachios

1 orange, zested and squeezed

1/2 cup olive oil

1 tbsp balsamic vinegar

1 tbsp honey

1/4 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

Preheat oven to 400 degrees. Cut off tops and roots from beets and remove skin using a vegetable peeler. Lightly toss with olive oil and place in foil on a baking sheet, using foil to cover beets. Bake for 45-50 minutes, until beets are tender. Remove from oven, let cool slightly, and cut beets into bite size pieces. In a container with a lid, mix orange juice, orange zest, olive oil, balsamic vinegar, honey, garlic powder, salt, and pepper. Toss dressing with beets and top with pistachios.

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