Festive Beet Citrus Salad with Kale and Pistachios

Ingredients

• 6 – 10 large beets, a mix of red, pink, and golden
• 2 – 3 blood oranges
• 1 bunch of kale, center ribs removed, leaves thinly sliced
• 1 cup roasted pistachios, roughly chopped
• 1/4 cup chopped fresh mint leaves
• 3 Tbsp chopped Italian parsley
• 2 Tbsp lemon juice
• 1/2 cup good quality extra virgin olive oil
• 6 Tbsp seasoned rice vinegar
• Zest of one orange
• Zest of one lemon
• 2 Tbsp capers, coarsely chopped
• 1/2 teaspoon salt
• Freshly ground black pepper to taste

Directions

1. Scrub the beets well, but leave the skins in place. You can cook them either on the stovetop or in the oven.
2. For boiling, cook each beet color in its own pot so the red beets do not stain the lighter ones. Put each batch in a pot, add enough water to cover by about an inch, and stir in a couple teaspoons of salt. Bring the water to a boil, then lower the heat and simmer until a fork slides in easily, 30 to 60 minutes, depending on how large the beets are. Drain them, let them cool, and rub away the skins.
3. For roasting, enclose the beets in foil and cook them in a 400 degrees F oven for 1 to 1 1/2 hours, until they are tender when pierced with a fork. Let them cool, then peel them.
4. As the beets cook, make the dressing and get the remaining ingredients ready. Add all the dressing ingredients to a jar, put on the lid, and shake until everything is thoroughly combined.
5. Cut the cooked beets into 1/2-inch to 1-inch pieces. Keep the colors in separate bowls, then toss each bowl with a small amount of dressing, using about a third of the dressing total. Refrigerate for an hour or up to two days.
6. 15 minutes to an hour or two before serving, put the thinly sliced kale in a serving bowl. Add half of the remaining dressing and toss until the leaves are lightly coated.
7. To serve, you can arrange the salad with the beets, citrus, mint, and parsley over the kale, then finish with the chopped roasted pistachios and the last of the dressing. Or toss everything together and add the pistachios at the end.