This Beet-Citrus Salad with Pistachios is a fresh, bright, zero-effort side, thanks to precooked beets and precut fresh citrus. It makes a fine accompaniment to grilled salmon, pork, or chicken.
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
Combine first 6 ingredients; stir with a whisk. Add citrus and beets; toss gently. Sprinkle with pistachios. Enjoy!
