Easy spring/summer salad with earthy beets and tangy blood orange. Great salad for beets lovers!
Ingredients: for 2
Blood orange 2
Flat parsley 2 tablespoons
Mint 1 tablespoon
Pistachio nuts 1 tablespoon
Lemon juice 2 tablespoons
Blood orange juice 1 tablespoon
Extra virgin olive oil 3 tablespoons
Maple syrup 1/2 teaspoon
Salt a pinch
Pepper a pinch
Wash beets and cut into half. Prepare a steamer and steam the beets until tender. Once cooked, peel the skin off and cut into bite-size pieces.
Segment blood oranges by cutting the top and bottom off, trimming the skin and cutting into each segment. Keep the top and bottom of the orange for later use.
Rough chop flat parsley, mint and pistachios.
To make bloody vinaigrette, whisk all the ingredients vigorously in a bowl until it becomes creamy (emulsify).
Plate beets and blood orange, then add parsley and mint. Drizzle bloody vinaigrette and sprinkle pistachio.
Note: You may add goat cheese or feta cheese for non-vegan option : )