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SPRING BEETS & CITRUS DETOX SALAD

SALAD INGREDIENTS:
6 baby beets, peeled and finely sliced
1 – 2 navel oranges
1/2 bunch kale, centre ribs removed and leaves thinly sliced
1/3 cup raw pistachios, roughly chopped
1/4 cup fresh mint, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped

METHOD:
1. Peel baby beets and finely slice them using a mandolin if you have one. Set aside.
2. Wash the kale and remove the centre ribs and chop into thin slices. Place into large serving bowl and add finely chopped fresh mint, parsley, as well as basil. Set aside.
3. Peel and segment oranges and roughly chop raw pistachio kernels.

INGREDIENTS FOR DRESSING:
Juice of 1/2 lemon
Juice of 1/2 orange
1/4 cup extra virgin olive oil
3 tablespoon apple cider vinegar
1 teaspoon raw honey
Zest of 1/2 orange
Zest of 1/2 lemon
1 small garlic clove, finely chopped
1/4 teaspoon himalaya salt
Freshly ground black pepper to taste

METHOD:
Add all dressing ingredients together and combine well. Use 1/2 of dressing to mix with prepared beets and marinate for at least 1 hour. To serve, toss all ingredients together – reserving some segmented oranges and pistachios for garnish.SPRING BEETS

Author: Donna Saunders