Beet and Citrus Salad with Pistachios and Mint

Ingredients

• 4 medium Beets
• 2 tablespoons Olive Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 2 medium Oranges, segmented
• 1 medium Grapefruit, segmented
• 0.25 medium Red Onion, thinly sliced
• 0.25 cup Pistachios, chopped
• 0.25 cup Fresh Mint, chopped
• 2 tablespoons Balsamic Glaze

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Wash the 4 medium Beets thoroughly. In a medium bowl, toss the beets with the 2 tablespoons Olive Oil, 0.5 teaspoon Salt, and 0.25 teaspoon Black Pepper until evenly coated. Wrap each beet individually in aluminum foil.
2. 2Place the foil-wrapped beets on a baking sheet. Roast them in the preheated oven for 30-40 minutes, or until a fork can easily pierce the center of a beet, indicating tenderness.
3. 3Carefully remove the baking sheet from the oven and let the beets cool in their foil for 10-15 minutes, until they are comfortable enough to handle. Once cooled, unwrap the beets, peel off their skins, and cut them into 1.27 cm (1.25 cm) slices.
4. 4In a large mixing bowl, combine the prepared beet slices, the 2 medium Oranges (segmented), the 1 medium Grapefruit (segmented), and the 0.25 medium Red Onion (thinly sliced).
5. 5Add the 0.25 cup Pistachios (chopped) and the 0.25 cup Fresh Mint (chopped) to the bowl. Drizzle the 2 tablespoons Balsamic Glaze evenly over all the ingredients. Gently toss everything together until well combined, then serve the salad immediately.

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