Toss baby kale and arugula with thinly sliced beets, crunchy pistachios and an orange juice vinaigrette.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6-8
Ingredients
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
Directions
Special equipment:
a mandoline- 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.
- 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.
