Aunt Petunia's Pickled Beet & Blood Orange Salad

Name: Aunt Petunia's Pickled Beet & Blood Orange Salad (Standard)
Total time: 25 min
Yield: 4
Cuisine: Holiday
Ingredients: 1 lb Beets-medium, pre-cooked and pickled; 3 Blood Oranges; 5 oz Arugula; 3 tbsp Olive Oil-extra virgin; 1 tbsp Red Wine Vinegar; 1 tsp Honey; 1/4 tsp Salt; 1/8 tsp Black Pepper-freshly ground; 2 tbsp Pistachios-shelled and chopped

⏱25 min

👥4

🔥180 cal

Easy

🍽️Holiday

A bright and tangy salad featuring pickled beets, juicy blood oranges, and a simple vinaigrette.

1 lb Beets-medium, pre-cooked and pickled

3 Blood Oranges

5 oz Arugula

3 tbsp Olive Oil-extra virgin

1 tbsp Red Wine Vinegar

See all 9 ingredients ↓

(0 reviews)

⏱25 min

👥4

🔥180 cal

Easy

🍽️Holiday

A bright and tangy salad featuring pickled beets, juicy blood oranges, and a simple vinaigrette.

#salad #beet #blood orange #vegetarian #easy

Instructions

Prepare the Dressing: In a small bowl, whisk together all Dressing ingredients until emulsified.
Slice the Blood Oranges: Cut the blood oranges into segments, removing any seeds.
Slice the Beets: Slice the pickled beets into wedges or desired shapes.
Assemble the Salad: In a large bowl, combine the arugula, blood orange segments, and pickled beets.
Dress the Salad: Pour the Dressing over the salad and toss gently to coat.
Garnish and Serve: Sprinkle with chopped pistachios and serve immediately.

Ingredients

1 lb 450 g Beets-medium, pre-cooked and pickled
3 300 g Blood Oranges
5 oz 140 g Arugula
3 tbsp 45 mL Olive Oil-extra virgin
1 tbsp 15 mL Red Wine Vinegar
1 tsp 5 mL Honey
1/4 tsp 1 g Salt
1/8 tsp 0.5 g Black Pepper-freshly ground
2 tbsp 30 g Pistachios-shelled and chopped

Equipment

Small bowl
Whisk
Cutting board
Knife
Large bowl

Instructions

Prepare the Dressing: In a small bowl, whisk together all Dressing ingredients until emulsified.
Slice the Blood Oranges: Cut the blood oranges into segments, removing any seeds.
Slice the Beets: Slice the pickled beets into wedges or desired shapes.
Assemble the Salad: In a large bowl, combine the arugula, blood orange segments, and pickled beets.
Dress the Salad: Pour the Dressing over the salad and toss gently to coat.
Garnish and Serve: Sprinkle with chopped pistachios and serve immediately.

Nutrition per serving

Calories 180

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Aunt Petunia's Pickled Beet & Blood Orange Salad

Aunt Petunia's Pickled Beet & Blood Orange Salad

Ratings & Reviews

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