Raw Beet Salad
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This recipe for Raw Beet Salad with oranges and pistachios has a sweet, earthy flavor with a toothy chew.
Ingredients
  • 4 cups julienned raw beets
  • 2-3 navel or other seedless oranges, peeled and sliced/supremed
  • ¼ cup chopped parsley
  • ¼ cup chopped pistachios
  • 1 scallion, sliced
  • 3½ Tablespoons extra virgin olive oil
  • 2 Tablespoons lemon juice
  • ½ teaspoon sea salt, or more to taste
  • ¼ teaspoon ground fennel
Instructions
  1. Peel the beets and slice into thin matchstick pieces. The easiest way to do this is to slice the beet into ⅛ inch slices and then stack these slices and cut into matchstick-sized pieces. Put these julienned beets into a large bowl.
  2. Using a knife, remove the skin and pith from the oranges. You can either supreme the oranges (remove each segment from in between the membranes) or just quarter the oranges from end to end and then slice these quartered pieces into little bite-sized slices. Put the oranges in the bowl with the beets. If any orange juice accumulates from slicing, add that to the bowl, too.
  3. Chop the parsley, pistachios, and scallion and add to the salad bowl.
  4. Add the olive oil, lemon juice, salt, and fennel and toss well to combine.
  5. After well mixed, taste for seasoning and adjust accordingly if necessary.
Notes
-Reserve a couple slices of orange on the side for topping the finished salad. The beautiful beet red color bleeds through the oranges and stains them red, so it's nice to have a few oranges on top to pop the color presentation.

-You can use raw pistachios if you want to keep the salad entirely raw or you can roast them lightly. Don't have pistachios? Walnuts make a great substitute.

-You can easily make this salad with cooked beets if you prefer. Just roast or steam some beets and proceed with the recipe.
Recipe by Lands & Flavors at https://www.landsandflavors.com/raw-beet-salad/