Name: Aunt Petunia's Pickled Beet & Blood Orange Salad (Standard)
Prep time: 10 min
Cook time: 15 min
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

Aunt Petunia's Pickled Beet & Blood Orange Salad

Recipe tier

Beets
1 lb 450 g Beets-medium, pre-cooked and pickled
Citrus
3 300 g Blood Oranges
Greens
5 oz 140 g Arugula
Dressing
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
Garnish
2 tbsp 30 g Pistachios-shelled and chopped

Equipment

Small bowl
Whisk
Cutting board
Knife
Large bowl

Instructions

🎙️ Cook with voice coach

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