Roasted Beet Salad in a Lemon-Pistachio Vinaigrette
French La Tourangelle roasted pistachio oil is absolutely divine. Roasted beet salad in a lemon-pistachio vinaigrette with wild greens and orange segments. Together even more divine.
For the salad:
4handfuls wild mixed greens
1small red onion,halved and sliced thinly
2navel oranges,peeled, pith removed, segmented
For the dressing:
2tablespoonsfresh lemon juice
sea salt and freshly ground pepper,to taste
Preheat oven to 425°F / 220°C.
If you have large and small beets, cut the large beets in half. Separately wrap each beet tightly with foil and place on a baking sheet. Roast in middle of oven until tender, about 1 hour. Unwrap beets and let beets cool, about 10 min.
While beets are cooling, whisk together the pistachio oil, lemon juice, salt, and pepper in a small bowl.
When the beets are cool enough to handle, using paper towel, rub off, discard the skins and cut into thick wedges.
In a large serving bowl, toss the greens and the red onion with the dressing. Add the orange segments and the beets and toss again. Enjoy!