Lunch: Beet-Citrus Salad with Pistachios Recipe | MyRecipes
Recipe by Laraine Perri 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.
Ingredients
1/2 teaspoon grated orange rind
2 tablespoons fresh orange juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 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
1/4 cup shelled dry-roasted, unsalted pistachios
Instructions
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
