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Place a large pot on the stove and add the beets. Cover the beets completely with water and bring to a boil over high heat. Boil until tender, about 30 to 40 minutes. Once tender, drain, and let the beets cool.
While the beet are cooling cut the tops and bottoms off the citrus fruits so that they can stand up on a cutting board. Using a paring knife, cut off the peels of the fruits, similar to cutting a melon. Next lay the fruits down and slice into rounds (the slices will come out more like stars). You can also cut them into segments if you prefer. Set aside.
Once the beets are cool enough to handle, scrub the beets with a paper towel to remove the skins. I recommend wearing gloves and doing this over the sink to avoid staining your countertop. Once the peels are removed, place the beets on a cutting board and slice into rounds.
On a large platter or plate, arrange the beets and citrus slices, alternating colors and shapes. Sprinkle the pistachios and chopped herbs over the salad. Next, drizzle the olive oil and maple syrup over the salat and sprinkle salt on top. Enjoy immediately, or store in the fridge for up to 3 days.