MARINATED BEETS WITH PISTACHIOS AND TARRAGON RECIPES

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MARINATED BEETS WITH PISTACHIOS AND TARRAGON RECIPE | BON ...



Marinated Beets with Pistachios and Tarragon Recipe | Bon ... image

These get better with time, so don’t hesitate to make them ahead.

Provided by Miles Thompson, SHED Restaurant, Healdsburg

Yield 6 Servings

Number Of Ingredients 8

1 pound baby yellow or red beets, trimmed, scrubbed
½ cup Sherry or red wine vinegar, divided
2 tablespoons plus ¼ cup olive oil
Kosher salt
1 medium shallot, finely chopped
1 teaspoon chopped fresh thyme
¼ cup raw pistachios, chopped
2 tablespoons 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.

MARINATED BEETS WITH PISTACHIOS AND TARRAGON RECIPE ...



Marinated Beets with Pistachios and Tarragon Recipe ... image

These get better with time, so don't hesitate to make them ahead.

Provided by Miles Thompson

Yield 6 Servings

Number Of Ingredients 8

1 pound baby yellow or red beets, trimmed, scrubbed
1/2 cup Sherry or red wine vinegar, divided
2 tablespoons plus 1/4 cup olive oil
Kosher salt
1 medium shallot, finely chopped
1 teaspoon chopped fresh thyme
1/4 cup raw pistachios, chopped
2 tablespoons coarsely chopped fresh tarragon

Steps:

  • Preheat oven to 425°. Combine beets, 1/4 cup vinegar, 2 tablespoons oil, and 1/4 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 1/2" wedges if larger).
  • Toss beets with shallot, thyme, remaining 1/4 cup vinegar, and remaining 1/4 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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