Ingredients:
2 bunches beets, roasted and sliced
1 bunch spring onions, thinly sliced, OR freshly-chopped chives
1/3 cup pistachios, toasted and coarsely chopped
1/4 cup fresh-squeezed orange juice
2 tablespoons red wine vinegar
pinch of cinnamon
1/4 teaspoon ground coriander
salt & pepper to taste
1/4-1/3 cup olive oil
1. Combine orange juice, vinegar, spices, and salt and pepper in a small bowl.
2. Whisking continuously, drizzle in the olive oil. Use your CrossFit muscles to keep that whisk whirling.
3. Toss the beets, spring onions, and pistachios into a large bowl. Lovingly dance them around in the dressing.
This tastes best if you allow the flavors to meld for an hour before serving, and I like it at room temperature. You do what you like!
To roast the beets:
Wash them but don’t bother peeling; the skins grow tender during roasting and you save yourself a step AND avoid red fingers. Keep the beets whole — or cut in half if they’re very large — for roasting. Toss the beets with about 1 tablespoon of olive oil and roast in a 375 oven for roughly 45-60 minutes. I don’t know how long I left mine in the oven – just poke one with a fork and when it’s tender, they’re done.
To toast pistachios:
You can toast them in the oven on a cookie sheet for the last 7-10 minutes of the beet roasting. (Keep an eye on them so they don’t burn!) Or, if you forget the way I did, just throw them in a skillet over medium-high heat on the stove and shake ‘em around for about 2-3 minutes. Again, keep a vigilant eye to avoid charring.
