Yogis in the Kitchen: Beet and Orange Salad

This beet salad is to end all beet salads.

Christina whipped up this bad boy and we couldn’t get enough of it here in the back office. You should probably make it and see for yourself.
Cook time: 1:15
Makes enough for 6 to 8 people

Ingredients:
5lbs of beets (chop off ends and make them bite-sized)
12 mandarin oranges (peeled)
3oz pistachios
3 small shallots (finely chopped)
1/2 cup evoo
1/2 cup balsamic vinegar
1 tsp salt
1tsp pepper
Balsamic vinegar glaze (to taste)

FYI:
When picking out beets, it’s best to pick small to medium sized beets with no root hair. The larger the beet you pick, the tougher they will be and they will need more cook time.

1. Whisk together EVOO, Balsamic vinegar, S&P
2. In a large baking dish, put all the chopped up beets, cover the beets with the mixture, then cover with foil
3. Roast the beets for 25 min at 425 degrees
4. Take them out after 25 mins, give them a good mix to make sure they are covered with the mixture then cover with foil again
5. Bake for another 25 mins at 425 degrees
6. While the beets are baking, chop the shallots and peel the oranges.
7. Once the beets are done, take them out of the oven and let them cool for 10-15 mins
8. Now it’s time to build your beet and orange salad!
9. In a large glass dish, layer in the beets, oranges, shallots, and pistachios, then repeat and top with the glaze.

ENJOY!