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Sunday, May 9, 2010

Moroccan Orange Beet Salad

Summer is coming, and this is a perfect warm weather salad to have in your arsenal.

What you need:
1 jar (16 ounces) whole pickled beets, drained and quartered
1 can (15 ounces) chickpeas, drained
1 tbsp. grated orange peel
1/4 cup orange juice
2 tbsp. olive oil
1/2 tsp. ground cumin
Salt and pepper, to taste
4 cups mixed baby salad greens (I used a spring mix.)
1/3 cup crumbled feta cheese
1/4 cup pistachios, chopped

What to do:
Place beets and chickpeas in medium bowl. Whisk together orange peel, juice, olive oil, cumin, salt and pepper in small bowl. Pour over beet mixture and toss gently to coat.

Arrange greens on four individual plates. Spoon beet mixture over greens; sprinkle with cheese and pistachios.

Recipe from the April 21 Harrisburg Patriot-News.

4 people are talking about food:

Dulcimer May 09, 2010 7:30 PM  

Mmmm. My kind of salad! And very seasonally appropriate, too. Thanks, Beth!

Lisa May 09, 2010 9:26 PM  

Now THAT'S what I'm talkin' about!!! It looks so good!!

Scott,  May 11, 2010 8:42 AM  

Beth, please take a photo of your Food Arsenal, and the bunker in which you house it. I like the idea of a Food Arsenal. Especially one that has pistachios.

Beth May 11, 2010 8:47 AM  

You make me happy, Scott.

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