Jeweled Beet Salad

The health food store I used to frequent had a beet salad with which I was fairly obsessed.  I couldn’t find anything comparable online, so shot a picture of the ingredient list on the label and today set upon creating a copycat.

Even if you think you don’t like beets, I have a hard time imagining anyone who wouldn’t like this recipe.  Sweet and citrusy, it is enjoyable on its own, or could be ladled over a bed of greens.  If you enjoy dairy, adding goat cheese would be an inspired touch.

Here was my starting point:

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So I gathered the following ingredients:

2 golden beets

2 red beets

1 Cara Cara orange

zest of 1 orange

1/4 cup orange juice

1/4 cup maple syrup

2 tsp olive oil

salt and pepper

1/2 tsp cayenne pepper

1/8 cup currants

1/4 cup pistachios, loosely chopped

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First, I peeled the beets and diced them.  Then I scattered them on a cookie sheet covered in foil, drizzled them with the olive oil, and sprinkled on the salt, pepper, and cayenne.  I roasted them for 45 minutes in an oven set at 425 degrees.

I mixed the orange juice (plus a few squirts of lemon for good measure) and syrup in a medium mixing bowl.  When the beets came out of the oven, I simply lifted them via the foil and added them to the bowl.

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Once the beets had cooled, I added the orange sections, currants, and orange zest.  I reserved the pistachios for a last-minute garnish so they don’t get soggy.

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So pretty!!  It really does look like jewels, right?  Beets contain vitamin C, potassium, manganese and fiber.  They reduce inflammation and support immunity.  If you’ve only tried canned beets and rightly rejected them, I encourage you to give this recipe a try!  You might be surprised how much you like it.  I’m thrilled to have successfully copied this salad so that I can continue to enjoy it now that I’ve moved away from Mama Jeans!

 

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