Beet Salad

Ingredients

3-4 medium-large red or golden beets (uncooked)

4 tbsp extra-virgin olive oil, divided

⅓ cup very finely chopped red onion 1 garlic clove, finely minced

2 tosp red wine vinegar or apple cider vinegar

1 navel orange (2 tbsp zest and

4 tbsp juice), plus more zest for garnish

½ cup raisins or dried cranberries

1 cup chopped mint leaves, plus more for garnish

½ tsp salt, plus more to taste

½ tsp pepper, plus more to taste 1 cup shelled and gently crushed pistachios

Directions

1) Preheat the oven to 425°F (220°C). Cut the leaty tops off the beets, leaving ½ inch (1.25cm) of the stem on. Wash the beets well.

2) Toss the beets in 1 tablespoon olive oil, and season with salt and pepper if desired. Individually wrap each beet tightly in foil. Place the wrapped beets on a baking sheet, and roast until fork-tender, 40 to 50 minutes.

3) Remove from the oven and carefully open the foil (be cautious of steam). Allow to cool for 5 minutes. Peel while still warm, using a paper towel to grab the skin. Chop into wedges or ½2-inch (1.25cm) cubes.

Place in a large serving bowl.

4) To the same large bowl, add the red onion, garlic, remaining 3 tablespoons olive oil, vinegar, orange zest and orange juice, raisins, mint, and the ½ teaspoon each of salt and pepper. Toss to combine well. Mix in the pistachios.

5) Taste and add more of any ingredients. Garnish with some additional fresh mint and orange zest. Serve and enjoy.