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Beet-Citrus Salad

Oct 07, 2015 04:00PM ● By Cate Reynolds
Rhea’s Rundown

Who can say no to a 5-minute dish this gorgeous and tasty? The zero-effort involved is thanks to canned citrus salad and ready-to-eat beets. They get thrown together with a fresh dressing of orange rind, orange juice, olive oil, cumin, and a little salt and pepper. I used the same Love Beets from the Salad of the Week found in the Fall Greetings Column. 

Ingredients – Serves 4
  • ½ teaspoon grated orange rind
  • 2 tablespoons fresh orange juice
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 (20-ounce) jar refrigerated citrus salad (such as Del Monte), drained
  • 1 (8-ounce) package steamed, ready-to-eat beets, rinsed, drained, and cut into wedges
  • ¼ cup shelled dry-roasted, unsalted pistachios

Directions
1. Combine first 6 ingredients; stir with a whisk. Add citrus and beets; toss gently. Sprinkle with pistachios.

“Beet-Citrus Salad with Pistachios.” Cooking Light: One-Dish Meals. Time Inc. Lifestyle Group. 2015. Print.

Rhea Torreon
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