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Beet-Citrus Salad with Pistachios

Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on time 5 mins
Total time 5 mins
Yield Serves 4 (serving size: 3/4 cup)
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.

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

Nutrition 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

How to Make It

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