Save our Beet, Olive, and Kale Salad recipe for your next meal prep, dinner party, or whenever you're craving something fresh and delicious! Yield: 6 servings Prep Time: 30 minutes Total Time: 40 minutes INGREDIENTS 1 navel orange, peeled and segmented 1 blood orange, peeled and segmented 2 tablespoons apple cider vinegar Ā¼ cup MezzettaĀ® Drizzle Extra Virgin Olive Oil Salt and pepper 1 package baby kale 6 pre-packaged steamed beets, quartered Ā½ cup MezzettaĀ® Sliced Castelvetrano Olives Ā¼ cup MezzettaĀ® Pickled Red Onions Ā½ cup crumbled goat cheese Ā¼ cup roasted and shelled pistachios INSTRUCTIONS 1. Using a sharp knife, carefully slice off the top and bottom of the orange and grapefruit. Using even downward strokes, slice the peel away from the flesh and discard. Over a bowl, cut between the membranes to segment the citrus. Squeeze the juices from the remaining bits of the citrus into the bowl. Whisk in the apple coder vinegar, olive oil and salt and pepper and set aside. 2. Add the baby kale to a large bowl or platter and top with the quartered beets, citrus, olives, pickled onions, crumbled goat cheese and pistachios. Drizzle all over with the citrus dressing and a few cracks of black pepper before serving. 3. Enjoy!
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