Some foods and flavors come together so exquisitely and magnificently, and complement each other with such perfection and joy, the resulting creation is an absolute masterpiece, a true culinary accomplishment. I found this Orange Beet Salad to be one such dish.
ORANGE BEET SALAD
1 (16 ounce) jar of whole pickled beets, drained and cut in half or quarters
1 (15 ounce) can of chickpeas, rinsed
1 tablespoon grated orange zest
1/4 cup orange juice
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon salt
freshly ground black pepper to taste
4 cups salad greens
1/3 cup feta cheese, cubed
1/4 cup chopped pistachios
Place beets and chickpeas in a medium bowl. In a small bowl, whisk together orange zest, juice, olive oil, cumin, salt and pepper. Pour over beet mixture and toss gently to coat. Arrange greens on four individual plates. Spoon beet mixture over greens, sprinkle with cheese and pistachios.
Recipe adapted from The Arkansas Democrat Gazette, September 2014