A bright and refreshing salad featuring winter citrus, earthy beets, pickled serrano chilies and shallots, topped with pistachios and flaky sea salt. This gluten-free and dairy-free dish is perfect for a light meal during the cold season.
1: Add shallots and serranos to a bowl. Cover with white vinegar and allow them to pickle for at least an hour up to overnight.
2: Preheat oven to 350°F.
3: Add beets, ¾ cup water, and 2 tbsp rice wine vinegar to a roasting dish and cover.
4: Roast until beets are cooked through and fork tender, about one hour.
5: Allow them to cool until safe to handle then peel and cut into thin wedges.
6: To make dressing, combine olive oil, champagne vinegar, honey, and a pinch of salt in a small bowl and whisk well.
7: To make salad, layer beets and citrus on your serving dish.
8: Strain shallots and serranos from vinegar and spread evenly over salad.
9: Pour dressing over top then garnish with pistachios, parsley, and flaky sea salt.
