Beets with Goat Cheese, Nigella Seeds, and Pistachios

Preparation

1. Instructions

   Step 1

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

   Step 2

   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.

   Step 3

   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.

   Step 4

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