It's getting to be that time of year, when we have to balance our treats (Halloween candy, chocolate chai lattes, caramel apples) with our veggies. But why should that have to be boring? This beautiful salad is the perfect combination of flavors to keep your tastebuds, and tummy, happy! Think salty pistachios, tangy citrus, sweet beets, and a bright dijon vinaigrette to finish it off.
JP and I had this for dinner on Halloween night, as I figured we would want to eat light with all our yummy candies waiting for neighborhood kids...and us. The original recipe for this beet and citrus salad can be found here, though I made a few minor changes for this recipe. With winter coming up, the best citrus will be here; enjoy this by itself, or the perfect side for a protein!
5-6 beets, peeled, sliced, and roasted (I used a pre-steamed package from Trader Joe's)
1 Valencia orange, peeled and sliced into rounds
1 ruby red grapefruit, peeled and segmented (I didn't do this, but will next time!)
1 fennel bulb, shaved
2-3 Tbsp. pistachios
4-5 c. spring mix
1 recipe of Martha Stewart's dijon vinaigrette (recipe here)
Layer salad with spring mix on bottom, topped with fennel, citrus, and beets. Sprinkle pistachios on top, and dress with vinaigrette to taste. Enjoy!