Orange & Beet Salad with Arugula & Pistachios

By [e-mail]

Ingredients

• 8 multicolored baby beets
• 3 T orange j;uice
• 2 t rice vinegar
• 1 T olive oil
• Pinch of salt
• 4 C baby arugula
• 1 large orange, cut into half moons
• 1 sliced avocado
• 1/4 C pistachios, papery skins rubbed off
• fresh ground pepper

Preparation

Step 1

Preheat oven to 400.
Pour 3 small piles of kosher salt, 4” apart on sheet pan, @ 3 T each
Wrap 4 beets each in aluminum foil, pulling up sides so ends meet in middle where steam can escape. Place foil pouches seam side down on each salt pile to drain liquid.
Roast for 1 hr. or until fork tender
Remove and using rubber gloves rub off skin while beets are hot
Slice each beet into 4 wedges.
Whisk together orange juice, vinegar,oil & salt.
Toss arugula, beets & oranges with dressing. Top with avocado slices & pistachios

207 Cal