Cooking Time: 45 minutes

Serves 4

What you need:

• 8-10  beets, red and orange
• Olive oil
• Salt
• ½ pouch of Haven’s Kitchen Zippy Chili Harissa Sauce
• 1 tsp ACV
• 1 tbsp honey
• 4 tbsp of Olive oil
• 1 head of Radicchio
• 2-3 oranges
• Green olives (crushed)
• Pistachios
• Salt to taste

How to make it:

1. Preheat oven to 375. In a bowl, coat beets with olive oil and salt. Wrap each beet individually in tinfoil. Roast beets on roasting pan in oven for about 40 minutes
2. While the beets roast, prepare the dressing by whisking Harissa, ACV, & honey in a small bowl. Once combined, slowly whisk in olive oil
3. After 40 min, check for tenderness…Once beets are tender, let cool for about 10 minutes. Meanwhile, using a pairing knife, remove cores from radicchio. Cut into quarters. Arrange radicchio as a thin layer on serving platter
4. Remove skin from oranges. Slice into horizontal circles about 1 cm thick. Arrange on top of radicchio
5. Once beets are cool enough to handle, run each beet under cool water while gently peeling the skin. It should easily come off revealing a smooth exterior. After all the beets are peeled, slice into coins. Add to the salad
6. Lightly roast pistachios at 350 for about 5 minutes. Once cool, roughly chop. Next, roughly chop the olives. Disperse both olives and pistachios on top of salad
7. Pour dressing over ingredients, enjoy! 

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