Aunt Petunia's Pickled Beet & Blood Orange Salad
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 ↓
A bright and tangy salad featuring pickled beets, juicy blood oranges, and a simple vinaigrette.
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
4
- Beets
- 1 lb Beets-medium, pre-cooked and pickled
- Citrus
- 3 Blood Oranges
- Greens
- 5 oz Arugula
- Dressing
- 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
- Garnish
- 2 tbsp 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
You May Also Like
eggs, pasta, pea, shrimp
Air Fryer Mozzarella Sticks
Croissants
Air Fryer Donuts
Air Fryer Steak
Air Fryer French Fries
Comments