Name: Beets with Goat Cheese, Nigella Seeds, and Pistachios
Yield: 4 Servings
Ingredients: 2 tablespoons chopped raw pistachios; ¼ cup plus 1 Tbsp. white wine vinegar; ¾ teaspoon hot smoked Spanish paprika, divided; Kosher salt; 1 pound beets, scrubbed, peeled, cut into ½” 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); Nigella seeds are available at Indian markets or online.

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Peden + Munk

Steaming is back! The vinegar-and-spice-infused liquid flavors the beets as they cook.

Recipe notes