Orange-Beet Salads
with Candied Aleppo Pistachios
Beet salads have been dismissed as basic—but *this* salad is anything but. Beets and mixed greens are tossed in a vibrant dressing and topped with crispy chickpeas and candied pistachios for a bright, crunchy bowl that’s less than 600 calories and ready in less than 30 minutes.
Nutrition (per serving)
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INGREDIENTS
- 1 Valencia orange, zested, half juiced and half peeled and cut into wedges (divided)
- 1 shallot, peeled and thinly sliced
- 6 oz organic chickpeas
- 2 tsp ground coriander (divided)
- 2 tbsp pistachios
- 1 tbsp agave (divided)
- 1 tsp crushed Aleppo pepper
- 2 oz cashew milk yogurt
- 1 tbsp seasoned rice vinegar
- 8.8 oz cooked beets, quartered
- 4 oz mixed greens
- 1 tbsp olive oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine orange juice, as much shallot as you'd like, and a pinch of salt in large bowl. Set aside.
Combine chickpeas, just 1 tsp coriander, 1 tbsp olive oil, and a pinch of salt on one half of foil-lined baking sheet and toss to coat. Roast for 12 minutes. On other half of baking sheet, combine pistachios, just half the agave, just ½ tsp Aleppo pepper, and a pinch of salt and toss to coat. Continue to roast until chickpeas are crispy and pistachios are sticky, 2 to 3 minutes. Toss crispy chickpeas with orange zest and transfer to small plate to cool.
Add yogurt, just 1 tsp coriander, vinegar, remaining agave, and a pinch of salt and pepper to marinated shallots and whisk until combined
Add beets and mixed greens to dressing and toss to coat. Top with orange slices and sprinkle with crispy chickpeas and pistachios. Tuck in!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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