Salads, Vegetarian
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Roasted Beet Salad in a Lemon-Pistachio Vinaigrette

Roasting beets can take up to an hour, sometimes even longer so if you are squeezed for time, then just cut them up and steam them –you’ll shorten their cooking time by half! Simply trim and half the beets and steam them using a collapsible stainless steel steamer basket – remember these? They’re been around forever!

Be sure to leave the skin on, it’s keeps them looking vibrant and it’s easy to remove later. You’ll know the beets are done when they are tender but still offer little resistance when pierced with a sharp knife. Let them cool enough to handle, then use paper towels to rub off the skins. Voila!

Although beets don’t actually have to be roasted, I find that not only does it transform them into something silky and tender, it also intensifies their flavor and brings out their sweeter side.

If you are planning to roast beets, then make extra. Once roasted, they will keep refrigerated for up to a week. This way you will already have them on hand for whatever you’re planning to make.

Roasted Beet Salad in a Lemon-Pistachio Vinaigrette

And this, my friends, is pistachio oil. Fall in love again. It’s divine. French La Tourangelle roasted pistachio oil has an intense pistachio flavor that surpasses even the nut itself. It’s heaven.

Made in Woodland, California, this was a marvelous present from my dear friend Ines, brought back from her trip to San Francisco and my home town, Vancouver. Funnily enough, shortly after arriving home she discovered they actually sell La Tourangelle at the shop just down the road from where she lives. That, after toting it around throughout her travels! Oh well, I definitely thankful for it. I’d say it was worth it — it’s one of life’s little pleasures!

ROASTED BEET SALAD IN A LEMON-PISTACHIO VINAIGRETTE
Serves 4

INGREDIENTS:

For the salad:
2 medium beets, trimmed
4 handfuls wild mixed greens
1 small red onion, halved and sliced thinly
2 navel oranges, peeled, pith removed, segmented

For the dressing:
4 tablespoons pistachio oil
2 tablespoons fresh lemon juice
sea salt and freshly ground pepper, to taste

METHOD:
1. Preheat oven to 425°F / 220°C.

2. If you have large and small beets, cut the large beets in half. Separately wrap each beet tightly with foil and place on a baking sheet. Roast in middle of oven until tender, about 1 hour. Unwrap beets and let beets cool, about 10 min.

3. While beets are cooling, whisk together the pistachio oil, lemon juice, salt, and pepper in a small bowl.

4. When the beets are cool enough to handle, using paper towel, rub off, discard the skins and cut into thick wedges.

5. In a large serving bowl, toss the greens and the red onion with the dressing. Add the orange segments and the beets and toss again. Enjoy!

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