Beet Salad Recipe with Blood Orange and Pistachios
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 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.
Butterscotch Budino with Caramel – unforgettable! Get the recipe here. (coming soon)