Saturday, January 19, 2013

Beet and Blood orange salad with pistachios

This is an absolutely stunning looking salad and tastes equally good. Blood oranges are in season and I have been using them as much as I can. They are a little tangy and paired with sweet beets are a lovely combination. The deep purple color of the beets, and the striking blood red of the oranges dolloped with the white yogurt dressing flecked with green pistachios is a very visually appealing dish.

The beets are roasted and dressed with olive oil, salt and pepper and topped with yogurt seasoned with balsamic crème and olive oil and garnished with roasted pistachios.

Beet and blood orange salad with pistachios

1 medium sized organic beet (I just like to use organic produce as much as possible)
1 blood orange
6 oz 0% fat Greek yogurt [I used Fage brand]
1 ½ tablespoon extra virgin olive oil
2 tablespoon roasted shelled unsalted pistachios, roughly chopped
A few squirts of balsamic crème
¼ - ½ teaspoon kosher salt
Salt and pepper to taste

1. Pre-heat the oven to 350°F. Trim the beet and place in a small oven proof dish with a little bit of water and cover with foil. Place in the middle rack of the oven and roast for 30 minutes. Remove from the oven and carefully remove the foil to test if the beet is cook by piercing with a knife. If the knife does not go through, cover and place back in the oven for another 10 minutes.
2. Once the beets are cool enough to handle, peel off the skin, which should come out very easily and cut the beet into thin wedges.
3. In the meantime, peel and remove the segments of the blood orange. Using a paring knife, cut off a slice from the top and bottom of the orange to expose the flesh. Set the orange on the cutting board and using the curve of the orange as your guide, peel the rind off the orange including the white pith from top to bottom. Then, working over a bowl to collect the juices, cut between the segments and remove the segments using your paring knife. Dress the beets and the oranges with ½ tablespoon olive oil, ¼ teaspoon salt and freshly ground black pepper and place in the bottom of the serving bowl.
4. In another bowl mix the yogurt with 1 tablespoon extra virgin olive oil and ¼ teaspoon salt. Swirl in a few squirts of balsamic crème. [If you don’t have balsamic crème, reduce some balsamic vinegar till it turns syrupy and use that instead.]
5. Pour the yogurt over the beets and orange and garnish with the chopped pistachios.

Serves 2 to 3

1 comment:

  1. Oh my god is all I can say. This is so flavorful and awesome.