{"id":59969,"date":"2015-03-11T06:00:43","date_gmt":"2015-03-11T05:00:43","guid":{"rendered":"https:\/\/ellerepublic.de\/gebackene-rote-bete\/"},"modified":"2026-03-24T09:34:49","modified_gmt":"2026-03-24T08:34:49","slug":"roasted-beet-salad","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/roasted-beet-salad\/","title":{"rendered":"Roasted Beet Salad in a Lemon-Pistachio Vinaigrette"},"content":{"rendered":"\n

Roasting beets can take up to an hour, sometimes even longer so if you are squeezed for time, then just cut them up and steam them –you\u2019ll shorten their cooking time by half! Simply trim and half the beets and steam them using a collapsible stainless steel steamer basket \u2013 remember these? They\u2019re been around forever!<\/p>\n\n\n\n

Be sure to leave the skin on, it\u2019s keeps them looking vibrant and it\u2019s easy to remove later. You\u2019ll know the beets are done when they are tender but still offer little resistance when pierced with a sharp knife. Let them cool enough to handle, then use paper towels to rub off the skins. Voila!<\/p>\n\n\n\n

Although beets don’t actually have to be roasted, I find that not only does it transform them into something silky and tender, it also intensifies their flavor and brings out their sweeter side.<\/p>\n\n\n\n

If you are planning to roast beets, then make extra. Once roasted, they will keep refrigerated for up to a week. This way you will already have them on hand for whatever you\u2019re planning to make.<\/p>\n\n\n

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And this, my friends, is pistachio oil. Fall in love again. It’s divine. French La Tourangelle roasted pistachio oil has an intense pistachio flavor that surpasses even the nut itself. It\u2019s heaven.<\/p>\n\n\n\n

Made in Woodland, California, this was a marvelous present from my dear friend Ines, brought back from her trip to San Francisco and my home town, Vancouver. Funnily enough, shortly after arriving home she discovered they actually sell La Tourangelle at the shop just down the road from where she lives. That, after toting it around throughout her travels! Oh well, I definitely thankful for it. I\u2019d say it was worth it — it\u2019s one of life\u2019s little pleasures!<\/p>\n\n\n

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Roasted Beet Salad in a Lemon-Pistachio Vinaigrette<\/h2>
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