Okay, beets may not top your shopping list, well, ever. If you are like me, when I used to live back in the states I NEVER even saw them in the grocery store, though, I am sure they were there either fresh or in the canned variety, shredded or whole. Honestly, I didn’t come to appreciate this fabulous root vegetable until I moved to Europe and more matter of fact, when I visited Poland for my very first time in 2012. I had pickled beetroots in some some cafe in Warsaw along with pierogi filled with cabbage. Oh, it was so, so, yes, that’s it, POLISH!

Anyway, since marrying my Polish husband Bartosz and spending time in Gdansk in the north of Poland with our family, it is typical now that beets grace our table. From soups to salads, beets are that one vegetable, I cannot imagine having lived without for so long. Its tremendous color and subtle earthy flavor can be enhanced, highlighted and subdued, but it goes without saying, never forgotten! Here is my shout out to the beet! It has become a staple in my kitchen, and hopefully it will find its way to yours!!

Beetroot Salad with Oranges and Pistachios

2 cups Roasted Beetroots, cooled & cubed (approximately 2-3 beetroots, roasted)

½ Red Onion, sliced thin

2 long Red Chili Peppers, halved, seeded, and finely sliced

1-2 Oranges, segmented

1 small Grapefruit, segmented

¼ cup Fresh Mint, rough chopped

1/8 cup Fresh Chives, chopped

1/8 tsp Fresh Parsley, chopped fine

¼ cup Toasted Pistachios, rough chopped, garnish

¼ cup Natural Greek Yogurt, garnish

Dressing

1 Orange, zest, ½ Orange, juice

1 Lemon, juice & zest

1 tsp Dijon Mustard

1 tsp Honey

1-2 tsp Olive Oil, optional

Salt & Pepper, to taste

DIRECTIONS

In a large bowl combine beetroots, red onion, red chili peppers, orange segments, grapefruit segments, mint, chives, and parsley.

In the same bowl add orange juice & zest, lemon juice & zest, Dijon mustard, honey, olive oil, salt and pepper. Stir until evenly coated.

Use yogurt and pistachios as garnish.