Golden beets with tarragon and pistachios

Beets pistach 1

It’s spring, y’all.  Among other things, that means… beets!

Roast ’em, marinate ’em, garnish ’em, and put ’em in a pretty bowl.

Beets pistach 2

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.

Beets pistach 3

  • Toss with pistachios and tarragon just before serving, so pistachios are crunchy and tarragon is spry!

2 thoughts on “Golden beets with tarragon and pistachios

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