Beet Orange Kale Salad

Step 1

Preheat the oven to 400 degrees F.

Step 2

Place each beet on an individual sheet of aluminum foil. Drizzle the beets with olive oil and season with salt and pepper. Fold into loose packets and place on a sheet pan. Roast the beets for 45-50 minutes until they are easily pierced with a knife.

Step 3

When the beets are cool enough to handle, use a paper towel to rub off the skin. Dice the beets.

Step 4

Cut the skin and white pith from the oranges. Slice between the membranes removing the segments while collecting the juice in a small bowl. Dice the orange segments.

Step 5

Whisk the olive oil, salt and pepper into the orange juice.

Step 6

In a large bowl, combine the kale, scallions, chives and pistachios. Fold in the beets and oranges. (The beets may stain some of the other ingredients in the bowl.)

Step 7

Drizzle with orange vinaigrette.