Beets with Goat Cheese, Nigella Seeds, and Pistachios

By LRay

Bon Appetit, January 2015, page 73.

Ingredients

• 2 tablespoons chopped raw pistachios
• 1/4 cup plus 1 Tbsp. white wine vinegar
• 3/4 teaspoon hot smoked Spanish paprika, divided
• Kosher salt
• 1 pound beets, scrubbed, peeled, cut into 1/2” pieces
• 4 oz. fresh goat cheese, crumbled, divided
• Freshly ground black pepper
• 1 teaspoon nigella seeds
• Flaky sea salt (such as Maldon)
• Olive oil (for serving)
• Ingredient Info
• Nigella seeds are available at Indian markets or online.

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Toast pistachios in a dry small skillet over medium-high heat, stirring often, until golden brown, about 5 minutes; let cool.

Combine ¼ cup vinegar, ½ tsp. paprika, and a pinch of kosher salt in a large saucepan and add water so mixture comes 1” up sides of pan. Fit with a steamer basket and bring liquid to a simmer over medium. Add beets, cover pan, and steam until tender, 30–40 minutes. Transfer to a large bowl and let cool slightly.

While beets are still warm, add 2 oz. goat cheese, remaining 1 Tbsp. vinegar, and remaining ¼ tsp. paprika; season with kosher salt and pepper. Coarsely smash beets with a fork or potato masher, leaving some bigger pieces.

Serve topped with nigella seeds, pistachios, sea salt, and remaining goat cheese and drizzled with oil.