Golden Beet Salad Recipe With Pistachios From Chef Tim

Golden Beet Salad Recipe With Pistachios From Chef Tim

In this easy Beet Salad Recipe from Chef Tim Kilcoyne, owner of the Sidecar Restaurant in Ventura, California, you’ll pick up a great tip for beet handling. Sit down with host Lisa Keating and Chef Tim to learn a little bit about the Farm to Table movement and the return to flavor. Chef Tim also shared with us the roasting off process: Roast beets on a baking sheet in a 375˚ oven until cooked through. When preparing beets to roast leave 1/2″ to 1″ of the top in tact and as much of the root tail as possible. This helps to keep the juices and vibrant color from draining out before the beets meet the table!

Another ingredient in this beet salad recipe is blood orange. The first time I encountered blood oranges, I was on a terrace at a friend’s home in Rome. The household staff was serving lunch to our small group, myself, my friend Marco, his mother and her business partner. I was way out of my element, but I was raised with good manners so I survived. When the naranja sanguina – blood oranges came to the table, my friend Marco was so proud to call them to my attention. While smiling broadly, I politely declined having any of them touch my plate.

I had recently come from France where they served blood sausage. Being American born and bred, the word blood was enough to stop me in my tracks. Sure this was Europe, but I was a long way from home and traveling on my own. Maybe there were Vampires in Transylvania after all! I eventually took a tiny taste of the blood orange offered on that sunny Italian terrace. I wish I could tell you that I was transported by a flavor so sublime that I was thirsty for blood oranges ever since that first bite. The truth is, I was so distracted by what I’d hoped was a faulty translation that I couldn’t even taste the flesh of this juicy, blood colored fruit.

When Chef Tim began this Beet Salad Recipe with a blood orange I was willing to give it a try, but seriously doubtful about whether or not we would be able to use any of the footage due to my inability to rave about the taste. The flavor was amazing! You can see for yourself, that he doesn’t use any vinegar in the recipe and yet, when you taste it, you’ll swear that the sweet, tart flavor is coming from a fine, white balsamic vinegar, or some other mysterious elixir. It is just the sweet enchantment of the blood orange. Watch the video for the full recipe (or click here for a printed version), share it with a friend and if you find yourself lurking in the shadows to procure the last naranja sanguina of the season, don’t blame me.

This video sponsored by River Rock Lounge at the Sportsmen’s Lodge Event Center.River Rock Lounge at the Sportsmen's Lodge Events Center
River Rock Lounge, the new school of old school cool. Eat. Drink. Dance. Mingle. Thanks River Rock! You can say thanks, too stop by and say Hi! We love their Happy Hour menu.

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Comments

Golden Beet Salad Recipe With Pistachios From Chef Tim — 4 Comments

    • Thanks! I don’t know about you, but I’ve always tried to peel hot beets. You’ll love this recipe and the beets are beautiful right now. Enjoy!
    • Wow! Anna,

      I love beets. Not everyone likes them. They vary greatly depending on whether you buy them canned, eat them pickled, boiled, roasted or raw! Try them all. You may only like them roasted, but you’d never know if you based your opinion on trying them from a can (for example).

      Bon appetite,
      Lisa

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