This beet salad is great as a side dish or can also be served with some spinach, kale, other greens, or even a grain as a main course. This is how I made it this time but I will often tweak it depending on what I have around. I happened to have leeks to use up but have also used shallots or red onion, just use less if using a powerful red onion. I didn’t have any fresh tarragon or I also add that sometimes. The flavors blend together as it sits.
Beet, Orange & Leek Salad
Makes about 4-6 servings, depending on how serving
6 large cooked and cooled beets, cut into 8ths
zest of 1 orange
1 orange, peeled segments
chopped leek (green and white parts only) about 1/2 stalk , 1 c rings separated
1/4 c white balsamic vinegar
1/4 tsp cinnamon
1 TBSP extra virgin olive oil
2-3 TBSP chopped raw pistachios
Sea salt and pepper to taste
Slice beets and place on a paper towel to soak up juices, unless you don’t care about color bleed. Zest orange into a small to medium bowl and then peel, separate and cut orange segments in half. Mix cinnamon, vinegar, and olive oil in with the orange zest. In a large bowl toss beets with the orange zest vinegar mixture. Toss leeks and orange segments with the beets and season with salt and fresh ground pepper to taste top with chopped pistachios. Serve as it or put in the refrigerator until ready to serve. If serving with greens or grains let it sit in the refrigerator for the flavors to come together as you prepare the grains/ greens. Enjoy!