Marinated Beets with Pistachios and Tarragon
By GadgetGirl
These get better with time, so don’t hesitate to make them ahead.
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.
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