Blood Orange Salad

1. 1

   Crush the pistachios and add olive oil and sherry vinegar. Set aside.

2. 2

   Dice the beet.

3. 3

   Remove the orange skin and white pith. Extract the orange sections.

4. 4

   Peel the carrot and grate.

5. 5

   Plate adding the carrot, orange, beet, and olives. Add salt as needed and dress with the vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.