Ingredients
For the salad:
- 2 medium beets, trimmed
- 4 handfuls wild mixed greens
- 1 small red onion, halved and sliced thinly
- 2 navel oranges, peeled, pith removed, segmented
For the dressing:
- 4 tablespoons pistachio oil
- 2 tablespoons fresh lemon juice
- sea salt and freshly ground pepper, to taste
Instructions
- Preheat oven to 425°F / 220°C.
- If you have large and small beets, cut the large beets in half. Separately wrap each beet tightly with foil and place on a baking sheet. Roast in middle of oven until tender, about 1 hour. Unwrap beets and let beets cool, about 10 min.
- While beets are cooling, whisk together the pistachio oil, lemon juice, salt, and pepper in a small bowl.
- When the beets are cool enough to handle, using paper towel, rub off, discard the skins and cut into thick wedges.
- In a large serving bowl, toss the greens and the red onion with the dressing. Add the orange segments and the beets and toss again. Enjoy!