Recipes
SALAD INGREDIENTS
- 6 cups watercress (or spinach)
- 3 small red beets, cooked + sliced
- 3 small yellow beets, cooked + sliced
- 1 Small fennel bulb, thinly shaved (tip: keep shaved fennel in lemon water to prevent oxidation until ready to add to salad)
- 1 cup assorted citrus, sliced (Cara Cara orange, blood orange, grapefruit, etc.)
- 1/4 cup pistachios, spiced, roasted + chopped
- 1/4 cup mint, torn
- Optional Garnish – beet microgreens

COOKED BEETS
- Wash beets
- Place washed beets in oven safe dish with 1 inch of water, 1 T olive oil + 1⁄2 T sea salt. You can also add any herbs you have in your fridge like rosemary or thyme.
- Cover with aluminum foil and place in a 400 degree oven for about an hour, or until easily pierced
- Let beets cool slightly and then use a peeler to remove the skins
- Slice beets into desired shapes for the salad (rounds, wedges, diced, etc)
SPICED + ROASTED PISTACHIOS
- Toss pistachios with a drizzle of olive oil and maple, sprinkle of sea salt + a dash of cayenne
- Spread pistachios evenly on parchment lined baking sheet and roast in a 350 degree oven for 10 minutes or until well toasted
- Remove from oven, cool + chop


SALAD ASSEMBLY
(Note: It’s best not to assemble salad until ready to serve. However, if you would like to assemble ahead of time, reserve citrus + dressing and add right before serving)
- Place all ingredients except pistachios + beet microgreens in large bowl (tip: Reserve a small quantity of each ingredient to garnish the top of the salad with once it is plated)
- Toss to combine
- If you want to dress the salad rather than serve the dressing on the side, begin by adding a few tablespoons of dressing at a time, toss, taste + add more if necessary
- Garnish with reserved ingredients, pistachios + microgreens
DRESSING INGREDIENTS
Yields 1 cup
- 1/2 cup Original Lavva
- 1T Lemon Juice + zest
- 2T Orange Juice
- 1T Maple Syrup
- 1T Ginger, microplaned/minced
- 1/2 T Shallot, minced
- 1/2 tsp Dijon
- 1/4 tsp salt, to taste
- 2T Sunflower or other neutral oil
- 1/2 tsp Poppyseeds
DIRECTIONS
- Place all ingredients except oil and poppy seeds in small food processor
- Begin processing, while processor is running slowly drizzle in the oil to emulsify
- Taste + adjust
- Stir in poppyseeds