Beet-Citrus Salad with Pistachios

Name: Beet-Citrus Salad with Pistachios
Total time: 5 min
Yield: Serves 4 (serving size: 3/4 cup)
Ingredients: 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

3 Ratings
1 Review

This is a fresh, bright, zero-effort side, thanks to precooked beets and precut fresh citrus. It makes a fine accompaniment to grilled salmon, pork, or chicken.

By Laraine Perri

Recipe by Cooking Light August 2013

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Beet-Citrus Salad with Pistachios

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