A great recipe to help kick you out of those winter blues! Loaded with immunity boosting vitamin C from oranges, while packing a punch of digestive aide from fennel, and liver detoxification from beets, this is the perfect recipe to help you improve your health and wellness. This recipe is elegant enough for company, yet easy enough to make during the week!

A healthy and nutrient dense recipe of oranges, fennel, beets, and pistachios.

Ingredients:

2 small-to-medium golden beets
2 small-to-medium red beets
4 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon Raw cider vinegar
2 tablespoons finely chopped fennel fronds
½ teaspoon salt
½ teaspoon freshly ground pepper
1 medium pink or red grapefruit
1 medium navel orange or blood orange
1 medium bulb fennel, cored and thinly sliced
2 tablespoons chopped pistachios

Preparation:

-Preheat oven to 400.
-Wrap beets in foil.
-Roast until beets can be easily pierced with a fork, 45 minutes to an hour.
-When cool, peel and thinly slice into half-moons.
-Whisk oil, vinegar, mustard, fennel fronds, and salt and pepper together.
-Slice both ends off grapefruit and remove peel and pith using a sharp knife. Cut segments from surrounding membranes and discard membranes. Repeat with orange.
-Add fennel and beets to citrus bowl, and pour the dressing over the mixture and toss to coat.
-Let stand for 15 minutes, then serve topped with pistachios.