When I was in France this past March, my godmother left to visit the chateaux along the Loire for a weekend. She came back with several specialty oils and gifted me with this bottle of pistachio oil. Its many uses included salad dressing and replacement of butter in cakes. While I have yet to try the latter, I have been waiting for the right time to use it in a salad. I found golden beets at Whole Foods and thought beets and pistachio would be a good combination. They are a little sweeter and are not as earthy as red beets are. And the best part? They won’t stain your counter 🙂
Pistachio Golden Beet and Fennel Salad
Prep time: 20-30 min
Cook time: 50-60 min
2 golden beet bunches
1/4 of a fennel bulb, sliced
5-6 oz of salad mix
4 tbsp. of crushed pistachios
3 tbsp. of olive oil
1 tbsp. of pistachio oil
2 tbsp. of red wine vinegar
Salt and pepper
Preheat the oven to 400°F (200°C).
Remove the green end and scrub the beets well. Cut the beets into cubes about 1-2″ a side. Line a roasting pan with parchment paper, add the beets (with the skin still on), and drizzle with olive oil. Bake for 50-60 minutes, checking them every 20 minutes, until tender. Peel the skin off (it should come off easily).
Meanwhile, slice the fennel and set aside. Crush pistachios and set aside.
In a bowl, add the olive oil, pistachio oil, vinegar, salt and pepper and mix well. Add the salad, fennel, beets and crushed pistachios.