Mixed Green Salad with Beets and Pistachios

Toss baby kale and arugula with thinly sliced beets, crunchy pistachios and an orange juice vinaigrette.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6-8
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3 tablespoons white balsamic vinegar

1 tablespoon orange juice

1 teaspoon Dijon mustard

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

One 5-ounce package baby arugula

One 5-ounce package baby kale

4 small red and/or golden beets, trimmed and peeled

1/2 cup shelled pistachios, roughly chopped


Special equipment:
a mandoline
  1. Whisk the vinegar, orange juice and mustard in a medium bowl until smooth. Slowly drizzle in the olive oil, whisking constantly, until well combined and thick and season with salt and pepper.
  2. Mix the baby arugula and kale together in a large bowl. Slice the beets very thin using a mandolin and add to the greens with the pistachios. Pour the vinaigrette over top and toss gently to combine.