Beet & Citrus Salad with Pistachios

What you’ll need:

• Red & Golden Beets

• 1 Blood Orange

• 1 Tangerine

• Crème Fraiche

• Pistachios

• Dill

• Rice Vinegar

• Olive Oil

• Salt & Pepper

• Aluminum Foil

Set oven to 400 degrees. Place beets on a sheet of aluminum foil, drizzle with olive oil and wrap up completely but loosely. Place in oven on a baking sheer and roast for 1 hour. Remove from oven. Open the aluminum, but stay clear of the steam. Let cool.

Once cooled, you can easily peel the skin from the beets using your fingers. Cut the stem part off with a knife. Slice from top to bottom, then quarter those pieces. Or try different shapes! Place beets in bowl, douse with rice vinegar, cover with a towel and set aside.

Peel citrus with a knife a la one of my fave PBS Chefs Ming Tsai in this video, and set aside.

Using a spoon, spread about a tablespoon of crème fraiche on the bottom of your plate. Arrange the beets and citrus on the plate, drizzle with olive oil, pistachios, dill, salt & pepper.