Beet-Citrus Salad with Pistachios

Beet-Citrus Salad with Pistachios Recipe
Photo: Iain Bagwell; Styling: Mary Clayton Carl
This 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.
3

Good, solid recipe

Yield:

Serves 4 (serving size: 3/4 cup)

Recipe from

Cooking Light

Recipe Time

Hands-on: 5 Minutes
Total: 5 Minutes

Nutritional Information

Calories 156
Fat 6.9 g
Satfat 0.9 g
Monofat 4.3 g
Polyfat 1.4 g
Protein 2.4 g
Carbohydrate 20.3 g
Fiber 2.8 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 141 mg
Calcium 40 mg

Ingredients

1/2 teaspoon grated orange rind
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 shelled dry-roasted, unsalted pistachios

Preparation

1. Combine first 6 ingredients; stir with a whisk. Add citrus and beets; toss gently. Sprinkle with pistachios.

Note:

Laraine Perri,

August 2013
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