60 minutes
This delightful dish pairs the earthy sweetness of beets with the rich, nutty flavor of pistachios, creating a vibrant and flavorful experience.
Medium Red Beets, trimmed and scrubbed
0 oz
Medium Golden Beets, trimmed and scrubbed
0 oz
tablespoons
to taste
cups
Pistachio Oil
tablespoons
tablespoons
Maldon Sea Salt, flaky
to taste
Black Pepper, coarsely ground
to taste
1. Roast the Beets
Preheat your oven to 400°F. Toss the beets with olive oil and a sprinkle of kosher salt. Spread the beets in a baking pan and roast until tender, about 50 to 60 minutes.
2. Make Pistachio Butter
In a food processor, pulse ½ cup of pistachios until finely ground. Add 3 tablespoons of warm water and pulse again. Incorporate the pistachio oil and pulse until smooth and creamy. Add more water if needed to achieve the desired consistency.
3. Prepare the Beets
Once roasted, let the beets cool slightly, then rub off the skins with a paper towel. Cut the beets into 1-inch chunks and toss with the Red Wine Vinaigrette. Let stand for 10 minutes to an hour.
4. Serve the Dish
Arrange the marinated beets on a platter, sprinkle with flaky sea salt and black pepper, and garnish with additional chopped pistachios if desired. Spoon the pistachio butter alongside.
Comments (0)