5 medium beets, peeled and grated
2 inches fresh ginger, peeled (about the size of your thumb)
1 small shallot, peeled and cut in half
Juice from 1/2 an orange
3 tablespoons extra-virgin olive oil
1 lemon, cut in half
Sea salt to taste
5 ounces mixed greens or arugula
1/3 cup shelled, dry-roasted pistachios, roughly chopped

To grate the beets, use a box grater or the attachment on your food processor.

Place the ginger, half of the shallot, the orange juice, olive oil, juice from half the lemon and a sprinkle of salt into a heavy duty food processor. Process until smooth. Taste for seasonings, adding additional shallot, lemon juice and salt if necessary. I love using a whole shallot, but for some it may be too strong.

Toss the mixture with the beets. Refrigerate for at least 2 hours.

Before serving, sample the mixture again for taste, adding more lemon or salt if necessary. Either toss the mixture with the greens or place the greens in a serving bowl and top with the beet mixture. Sprinkle with pistachios. Serve immediately.