Chioggia Beet Salad

Chioggia Beet Salad

Nicole Jimenez

chioggia beet salad

This salad is not only colorful and beautiful to look at, it's so tasty!!!

Chioggia Beets
Honeycrisp Apples
Cara Cara Orange Juice
Blood Orange
Butter Lettuce
Pomegranate Seeds
Blueberry Goat Cheese

1. Dice and Slice. Dice the apples and beets into bite-sized pieces.

2. Juice the orange. Juice the orange and let the beets and apples sit in the juice to absorb the flavor (this will help the raw beets taste less like a root veggie). Season with salt and pepper. Let sit in the fridge while you work on your nuts.

3. Candy your Pistachios. Add a splash of water to 2 spoonfuls of sugar. The consistency should be a little like a watery paste. Mix your pistachios into the sugar water and then place on a pan to bake. Bake at 400 for a 2-3 minutes. Check on the nuts, move them around but keep them spread out. Bake for another 2-3 minutes until slightly browned. Remove and let cool.

4. Put your salad together. Add your fruits to a bed of lettuce. Top with pistachios and mint. ENJOY!!!!!

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