Beet, Blood Orange & Kale Salad


  • 3 lbs beets
  • 2 blood oranges
  • ¼ c Blood Orange Olive Oil
  • (Optional: juice of ½ – 1 whole Meyer lemon)
  • Kosher salt to taste
  • Fresh ground black pepper to taste
  • ½ lb baby kale or fresh arugula
  • ½ c salt roasted pistachios, shelled


Preheat oven to 400º

Trim and wash the beets. Roast them tightly covered, with a splash of water.

Zest one blood orange, then cut it in half and juice, making sure to strain out any seeds.

Meanwhile, with a sharp paring knife, trim the top and bottom of the remaining blood orange so that it will sit on the cutting board. Pare off the remainder of peel, making sure to remove all of the bitter white pith.

Supreme the blood orange (remove all membranes, including the ones that separate the slices).

Make a dressing with the blood orange juice, blood orange olive oil, and lemon juice (Optional: if a more tart flavor is desired), and the zest of one blood orange. Season with salt and pepper.

When the beets are cool enough to handle, remove the skins and slice into rounds. Larger beets can be sliced into bite-sized chunks. Toss them gently with the dressing and baby kale or arugula.

For best flavor, allow the salad to marinate in the dressing for several hours, allowing the baby kale to wilt slightly and absorb the flavors. Garnish with the blood orange supremes and pistachios.


Blood Orange Olive Oil


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