Festive Beet Citrus Salad with Kale and Pistachios Recipe

Name: 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

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Healthy and Colorful Beet and Kale Salad! Paleo and vegan, with red and golden beets, blood orange slices, kale, and toasted pistachios.

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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