Beet Orange Kale Salad

Beet Orange Kale Salad

Looking for a cure for the cold weather blues? Try this zippy, fresh beet orange kale salad with pistachios, scallions and a mix of naval and blood oranges.



For beets

4 medium beets

1 tablespoon olive oil

1 teaspoon kosher salt

1/4 teaspoon black pepper

For salad

3 navel, blood or cara cara oranges

1/4 cup olive oil

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 large bunch lacinato kale, stems removed and leaves roughly chopped

2 scallions, thinly sliced

1 tablespoon minced chives

1/4 cup chopped salted roasted pistachios


Preheat the oven to 400 degrees F.

Place each beet on an individual sheet of aluminum foil. Drizzle the beets with olive oil and season with salt and pepper. Fold into loose packets and place on a sheet pan. Roast the beets for 45-50 minutes until they are easily pierced with a knife.

When the beets are cool enough to handle, use a paper towel to rub off the skin. Dice the beets.

Cut the skin and white pith from the oranges. Slice between the membranes removing the segments while collecting the juice in a small bowl. Dice the orange segments.

Whisk the olive oil, salt and pepper into the orange juice.

In a large bowl, combine the kale, scallions, chives and pistachios. Fold in the beets and oranges. (The beets may stain some of the other ingredients in the bowl.)

Drizzle with orange vinaigrette.