Menu Enter a recipe name, ingredient, keyword...

Marinated Beets with Pistachios and Tarragon

By

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

Google Ads
Rate this recipe 4.5/5 (11 Votes)

Ingredients

  • 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

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

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.

You'll also love

Review this recipe

CHOCOLATE BEET CAKE WITH CHOCOLATE MAPLE AVOCADO FROSTING. Amish Pickled Beets