2poundsbeetsabout 2 bunches or 2 (14.5 ounces) cans of beets
1/2orangejuiced, about 2 tablespoons
1tablespoonred wine vinegar
1garlic cloveminced, about 1 teaspoon
ground black peppera few shakes
1tablespoonextra virgin olive oil
3scallionswhite and green, thinly sliced, about 1/2 cup
Preheat the oven to 375 degrees F. Cover 2 large baking sheets with parchment paper. Wash the beets, and cut off the stem and root ends- no need to peel them! Cut the beets in half and toss with melted coconut oil. Roast for about 45- 60 minutes, until tender.
To toast the pistachios, spread them in a single layer, spread them in a single layer on the other baking sheet and add them to the oven during the last 7- 10 minutes of roasting the beets. Allow them to cool, and coarsely chop them.
While the beets and pistachios are roasting, whisk the orange juice, vinegar, cumin, coriander, cinnamon, garlic, salt, and pepper in a small bowl. Whisking continuously, drizzle in the olive oil and set the dressing aside.
When the beets are done, allow them to cool enough to handle, and cut into 1/2- inch cubes. (PRO-TIP: use the parchment paper from the baking sheet on top of your cutting board for easier cleanup.)
Place the beets in a large bowl and toss with the dressing. Add the scallions and pistachios and toss well with 2 wooden spoons. Allow to cool to room temperature before eating. Taste and add more salt and pepper, if necessary.