Festive Beet Citrus Salad with Kale and Pistachios Recipe

Ingredients

• 6 - 10 large beets (about 4 to 5 pounds), a mix of red, pink, and golden
• 2 - 3 blood oranges (or cara cara or navel oranges or a mixture)
• 1 bunch of kale (lacinato or dinosaur kale if available), center ribs removed, leaves thinly sliced
• 1 cup roasted pistachios, roughly chopped
• 1/4 cup chopped fresh mint leaves
• 3 Tbsp chopped Italian parsley
• 2 Tbsp lemon juice
• 1/2 cup good quality extra virgin olive oil
• 6 Tbsp seasoned rice vinegar (or unseasoned rice vinegar plus 2 teaspoons of sugar)
• Zest of one orange
• Zest of one lemon
• 2 Tbsp capers, coarsely chopped
• 1/2 teaspoon salt
• Freshly ground black pepper to taste