Spring Beets & Citrus Detox Salad

INGREDIENTS:

This recipe makes 2 Servings

  • 6 baby beets, peeled and finely sliced
  • 1 – 2 navel oranges
  • 1/2 bunch kale, centre ribs removed and leaves thinly sliced
  • 1/3 C raw pistachios, roughly chopped
  • 1/4 C fresh mint, chopped
  • 1/4 C fresh parsley, chopped
  • 1/4 C fresh basil, chopped
  • For the dressing:
  • Juice of 1/2 lemon
  • Juice of 1/2 orange
  • 1/4 C extra virgin olive oil
  • 3 T apple cider vinegar
  • 1 t raw honey
  • Zest of 1/2 orange
  • Zest of 1/2 lemon
  • 1 small garlic clove, finely chopped
  • 1/4 t himalaya salt
  • Freshly ground black pepper to taste

METHOD:

  • For the salad:
  • Peel baby beets and finely slice them using a mandoline if you have one. Set aside. Wash the kale and remove the centre ribs and chop into thin slices. Place into large serving bowl and add finely chopped fresh mint, parsley, as well as basil. Set aside. Peel and segment oranges and roughly chop raw pistachio kernels.
  • For the dressing:
  • Add all dressing ingredients together and combine well. Use 1/2 of dressing to mix with prepared beets and marinate for at least 1 hour. To serve, toss all ingredients together – reserving some segmented oranges and pistachios for garnish.