6 - 10 beets (about 4 to 5 pounds), a mix of red, pink, and golden
2 - 3 blood oranges (or cara cara or navel oranges or a mixture)
1 bunch of kale (lacinato or dinosaur kale if available), center ribs removed, leaves thinly sliced
1 cup roasted pistachios, roughly chopped
1/4 cup chopped fresh mint leaves
3 Tbsp chopped Italian parsley
2 Tbsp lemon juice
1/2 cup good quality extra virgin olive oil
6 Tbsp seasoned rice vinegar (or unseasoned rice vinegar plus 2 teaspoons of sugar)
Zest of one orange
Zest of one lemon
2 Tbsp capers, coarsely chopped
1/2 teaspoon salt
Freshly ground black pepper to taste