Winter Beetroot & Greens Citrus Salad
Three things I love about growing food, being a personal plant-based chef, AND a nutrition sleuth:
• determining which plants contain the biggest nutrient bang for your buck
• creating simple ways for YOU to learn how to make these plants tasty too
• growing these varieties so I can perpetuate this cycle
I get a little giddy when one of my all-stars makes the 2019 Superfoods list. I'll admit I usually cringe a bit or at least roll my eyes whenever I hear something being labeled a "superfood", especially for foods not found locally. Most often bestowing this label hikes the prices of these foods out of range for native communities and creates food elitism. I'm not a fan.
Flipping the coin, I understand the benefit of using trendy labels to draw attention to the foods that can be enjoyed locally, exhibit health benefits, are readily available and taste delicious!... like these beets!
I hadn't yet read the 2019 food predictions when I made this salad. In fact, this salad almost never happened at all, except...
• I was hungry
• holiday indulging left me hankering' something fresh and light
• preparing for a trip meant I needed to use up some things in the fridge
• my impromptu beat experiment was a success
Beets, like Brussels sprouts, have a way of dividing a room - those who love 'em and those who emphatically do not. There's no denying their earthy flavor, but well-paired this aspect can be nicely balanced. Here are some reasons to add beets to your shopping list:
• bang for your buck, roots, stems and greens are all delicious
• nutrient dense, esp. if the entire plant is eaten together
• low in calories, carbohydrates and fat; high in fiber
• loaded with bioactives, many of which have health benefits
• gold mine of antioxidants
• can be eaten raw, cooked or fermented
You can read more about the wonders of beets, including the many health benefits, in this 2019 critical review.
So let's get on with this salad, shall we?
The green leaves and stems of beetroots are both edible. Too often I see them looking rather pathetic in the produce bin at the supermarket. However, the greens can often be rehydrated. The beet greens in this salad came from my beet experiment. Before the ground froze, I harvested all the beets, including the tiny ones. I didn't have time to deal with the smallest beets, so I plunked them in wide-mouthed pint jars with some water and put them in the south-facing kitchen window, intending to process them later. Instead, new leaves appeared. I've been giving them fresh water several times a week and they've been giving me continuous fresh greens. Win-win.
I used the last bundle to make this salad... along with the last two sweet navel oranges, the rest of the jar of pickled beets, some toasted pistachios and a quick vinaigrette. Perfectly satisfying!
Total Time: 12 minutes Prep Time: 6 minutes Cook Time: 5-6
Here's what you'll need for 2 salads:
• 4 sweet navel oranges
• 2 cups, baby beet greens, washed, dried and roughly chopped
• 1 jar pickled beets - at least a cup (fermented or roasted beets would be delicious too)
• 1/4 cup pistachios, toasted
• 3 Tbsp of your favorite vinaigrette*
1. In a dry skillet, over medium/low heat, toast the pistachios until fragrant and lightly browned. Set aside to cool.
2. Zest the Navel oranges; freeze for another use. Peel the zested oranges and slice into 1/4" rounds.
3. Arrange the orange slices onto two plates or one platter.
4. In a medium bowl, toss the beet greens with the vinaigrette. Arrange the greens on top of the oranges.
5. Drain the pickled beets, cutting any large chunks into bite-sized pieces. Add the beets to the same bowl the greens were in, tossing to coat in the excess vinaigrette. Arrange the beets on top of the greens.
6. Sprinkle the toasted pistachios over all.
Enjoy straight away!
Nutrition information is for one salad (half of the ingredients listed above).
Be sure to show me what you make! Tag me #chefcatherinebrown - I LOVE seeing what you make!
DISCLOSURES: None. This post was not created in affiliation with any product or brand. The opinions expressed are my own. I will only write about products I use and trust.
NOTE: All photos and content are copyright protected. Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on A Seat at My Table so credit is given where credit is due. Thank you!