Green salad with beets and pistachios

Ingredients:

• 3 tablespoons white balsamic vinegar
• 1 tbsp. orange juice
• 1 teaspoon Dijon mustard
• 0.5 cups extra-virgin olive oil
• 1 package (150 g) of small arugula
• 1 package (150 g) of small kale
• 4 small red and/or yellow beets, trimmed and peeled
• 0.5 cup shelled pistachios, coarsely chopped
• Special equipment: mandoline vegetable slicer

Preparation:

1. In a medium bowl, whisk together the vinegar, orange juice, and mustard until smooth. Gradually pour in the olive oil, whisking constantly until the dressing is thick and smooth. Season with salt and pepper to taste.
2. Combine the small arugula and kale in a large bowl. Slice the beets very thinly with a mandoline and add them to the greens along with the pistachios. Drizzle the vinaigrette over the top and toss gently to distribute evenly.