Roasted Beet Salad with Pistachio Oil and Blood Orange Vinaigrette



By Ronnie Fein 
Author of The Modern Kosher Kitchen

Although I love traditional Jewish cuisine, I usually save that kind of food for holidays. During the busy workweek I prefer something quicker and easier – but not boring. I am the kind of home cook who likes to invent and re-invent recipes, so for me, Crafted Kosher is a goldmine. With the La Tourangelle Pistachio Nut Oil and Bakto Blood Orange Vinegar I changed a run of the mill roasted beet salad into something special – mellower, subtler, richer and slightly nutty-flavored with a hint of tang. It was so easy, just a simple switch to more intriguing ingredients. With the leftovers I can experiment using the pistachio oil on some pasta (with Parmesan cheese or feta?). The vinegar? I’ll use it in a marinade for beef or in a basting sauce for chicken.

Yield: Makes 6 servings

Active Time:

  • 30 min

Total Time:

  • 1 hr


Roasted Beet Salad with Pistachio Oil and Blood Orange Vinaigrette

4 medium or 3 large beets

1-1/2 tablespoons pistachio oil

2 tablespoons blood orange vinegar

1 teaspoon fresh thyme leaves

salt and freshly ground black pepper to taste

2 tablespoons crushed pistachios

Preheat the oven to 425 degrees. Trim the beets, cutting away the greens, if any, and discarding any hard, fibrous parts of the stem. Wash and drain the greens and use them for other purposes. Scrub the beets, wrap them in aluminum foil and roast for 50-60 minutes or until they are tender. Peel the beets when they are cool enough to handle. Cut the beets into bite size pieces and place in a bowl. Pour in the pistachio oil and toss the beets to coat them with the oil. Add the blood orange vinegar and thyme and toss the ingredients. Season to taste with salt and pepper. Scatter the salad with the crushed pistachios. Let rest for 10-15 minutes before serving.

Buy Pistachio oil here                                            Buy Fruit infused Vinegar here                              Buy pistachios here      


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  • Crafted Kosher
Comments 2
  • Ronnie Fein
    Ronnie Fein

    Hi Chamommy, I am assuming you want more of a substantial salad. I would go with crumbled goat cheese or a mild feta cheese. You could also add roasted baby (cipolline) onions or shallots. If meat, maybe cooked chicken.

  • Chamommy

    Sounds divine, but I need one other substantial ingredient…thoughts??

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