Roast ’em, marinate ’em, garnish ’em, and put ’em in a pretty bowl.
I mean… right?
♫ Suggested listening: beets and nuts. ♫
See what I did there?
Click to listen: Beatnuts – “Watch Out Now”
from Bon Appétit
- 1 lb. golden beets, trimmed and scrubbed
- ½ cup red wine vinegar, divided
- 2 tablespoons plus ¼ cup olive oil
- Kosher salt
- 1 medium shallot, minced
- Thyme (fresh works best, but dried is fine, too)
- ¼ cup pistachios, chopped
- Fresh tarragon
Preheat oven to 425°. Combine beets, ¼ cup vinegar, 2 Tbsp. oil, and ¼ cup water in a baking dish; season with salt. Cover with foil and steam until beets are tender, 40–50 minutes.
Let them cool, then slip off the skins and cut them into large cubes/chunks.
Toss beets with shallot, thyme, remaining ¼ cup vinegar, and remaining ¼ cup oil in a large bowl; season with salt. Let sit at least 2 hours.
Toss with pistachios and tarragon just before serving, so pistachios are crunchy and tarragon is spry!