Blood Orange and Roasted Beet Salad

Name: Blood Orange and Roasted Beet Salad
Ingredients: 2 large red beets; 2 medium watermelon radishes; 2 medium kohlrabi; 4 blood oranges, divided; 2 Satsuma mandarins; 3/4 cup lacinato kale; 1/2 cup pistachios, shelled; 1/2 pomegranate, seeded; 1/4 cup red onion, finely minced; 1/2 cup balsamic vinegar (or red wine vinegar); 1/2 teaspoon coarse sea salt, plus more for garnish; 1/8 teaspoon freshly ground black pepper; 1/4 cup extra-virgin olive oil; 1/2 cup (4 ounces) Chevre goat cheese, crumbled (optional); 1 tablespoon chives, finely chopped (optional)

"This winter salad is not only pretty and delicious, but it uses a variety of vegetables that rarely get the spotlight they deserve...."

INGREDIENTS

•

2 large red beets

•

2 medium watermelon radishes

•

2 medium kohlrabi

•

4 blood oranges, divided

•

2 Satsuma mandarins

•

3/4 cup lacinato kale

•

1/2 cup pistachios, shelled

•

1/2 pomegranate, seeded

•

1/4 cup red onion, finely minced

•

1/2 cup balsamic vinegar (or red wine vinegar)

•

1/2 teaspoon coarse sea salt, plus more for garnish

•

1/8 teaspoon freshly ground black pepper

•

1/4 cup extra-virgin olive oil

•

1/2 cup (4 ounces) Chevre goat cheese, crumbled (optional)

•

1 tablespoon chives, finely chopped (optional)

Go To Recipe

review