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:
Mmmm. My kind of salad! And very seasonally appropriate, too. Thanks, Beth!
Now THAT'S what I'm talkin' about!!! It looks so good!!
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.
You make me happy, Scott.
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