Winter beet salad
Instructions:
- Preheat the oven to 375°F.
- Place the beets in a single layer on a double thickness of aluminum foil. Fold the foil around the beets to make a snug pouch. (If using more than one color of beets, wrap each color separately.) Roast the beets until they are tender when pierced with the tip of a knife, about 45 minutes. Open the foil pouch and let the beets cool enough to handle. Trim off the greens and rootlets and slip off the skins. Cut the beets into thin wedges and transfer into a medium bowl. Toss with the vinegar and 1 tablespoon of the oil and season with salt and pepper.
- Use a serrated knife to peel the oranges, following the contour of the fruit to preserve the shape while removing all the bitter white pith. Working over a medium bowl, cut in between the membranes to release the orange sections and dripping juice into the bowl. Set the membranes aside. Toss the orange segments with 1 tablespoon of the oil and season with salt and pepper.
- Cut the fennel bulb in half lengthwise and trim away the tough core. Slice the bulb as thin as possible. Transfer into a medium bowl, toss with 1 tablespoon of the oil, and season with salt and pepper.
- Halve and pit the avocado. Use a large spoon to scoop the flesh out of the shell. Cut each half into thin slices and place in a medium bowl. Squeeze the juice from the orange membranes over the avocado, add the remaining 1 tablespoon of oil, season with salt and pepper, and toss gently to coat.
- To assemble the salad, arrange the beets, oranges, fennel, and avocado in separate rows on a large rectangular platter. Scatter the parsley, scallions, and pistachios over the salad and serve straightaway.
- What else works? you can use other types of citrus in place of the oranges, such as grapefruits or tangerines. You can use fresh pomegranate arils in place of the pistachios.