Festive Beet Citrus Salad With Kale And Pistachios

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Simply Recipes
Nutrition per serving    (USDA % daily values)
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Ingredients for 8 servings

6 - 10 beets (about 4 to 5 pounds), a mix of red, pink, and golden

2 - 3 blood oranges (or cara cara or navel oranges or a mixture)

1 bunch of kale (lacinato or dinosaur kale if available), center ribs removed, leaves thinly sliced

1 cup roasted pistachios, roughly chopped

1/4 cup chopped fresh mint leaves

3 Tbsp chopped Italian parsley

2 Tbsp lemon juice

1/2 cup good quality extra virgin olive oil

6 Tbsp seasoned rice vinegar (or unseasoned rice vinegar plus 2 teaspoons of sugar)

Zest of one orange

Zest of one lemon

2 Tbsp capers, coarsely chopped

1/2 teaspoon salt

Freshly ground black pepper to taste

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