Beet Salad Recipe with Blood Orange and Pistachios

Beet Salad Recipe with Blood Orange and Pistachios

Courtesy of Chef Tim Kilcoyne, Owner of the Sidecar Restaurant in Ventura, California.Video still from the Sidecar Restaurant as Chef Tim Kilcoyne demonstrates his Beet Salad Recipe on EncinoMom.TV, pub-2261152276079224, DIRECT, f08c47fec0942fa0

This Beet Salad Recipe with Blood Orange also uses Pistachios from Santa Barbara and locally produced goat cheese. For Chef Tim’s tips you can watch our video featuring a demonstration of this recipe.


4 Golden Beets, roasted, peeled and quartered

1 Blood Orange, peeled and sliced into wheels

1/4 Cup Pistachios, shelledPhoto of Chef Tim Kilcoyne's Golden Beet Salad Recipe with Blood Orange Salad by EncinoMom's Lisa Keating.

1/4 Cup Goat Cheese

1 Tbsp Extra Virgin Olive Oil

2 tsp Fresh Mint leaves

Kosher Salt and Pepper to taste

Combine all ingredients and toss gently to distribute the oil and release the juices from the blood orange slices. Serve immediately at room temperature. Serves 2 (or 1 if it’s me).

Watch the video to see Chef Tim’s tips for roasting beets for this salad recipe.


Also from Chef Tim: Photo of Butterscotch Budino and Strawberry Shortcake as served at the Sidecar Restaurant in Ventura, California.

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Beet Salad Recipe with Blood Orange and Pistachios — 2 Comments

  1. This is a great recipe. I was on the search of what to do with beets and this is exactly it. Thank you for sharing and for stopping by Empowered Living hop.

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