Beets with Pistachios

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.