Beet-Citrus Salad with Pistachios

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.

Yield: Serves 4 (serving size: 3/4 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 5 Minutes
Total: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 156
  • Fat: 6.9g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.4g
  • Protein: 2.4g
  • Carbohydrate: 20.3g
  • Fiber: 2.8g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 141mg
  • Calcium: 40mg

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