MARINATED BEETS WITH PISTACHIOS AND TARRAGON

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Marinated Beets with Pistachios and Tarragon image

How to make Marinated Beets with Pistachios and Tarragon

Provided by @MakeItYours

Number Of Ingredients 8

baby yellow or red beets, trimmed, scrubbed
Sherry or red wine vinegar, divided
plus ¼ cup olive oil
Kosher salt
medium shallot, finely chopped
chopped fresh thyme
raw pistachios, chopped
coarsely chopped fresh tarragon

Steps:

  • 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 cool slightly. Rub off skins with paper towels; cut beets into quarters (or ½" wedges if larger).
  • 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.
  • DO AHEAD: Beets can be marinated 2 days ahead. Cover and chill.

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