Peden + Munk
These get better with time, so don’t hesitate to make them ahead.
Recipe information
Yield
6 Servings
Ingredients
1
pound baby yellow or red beets, trimmed, scrubbed
½
cup Sherry or red wine vinegar, divided
2
tablespoons plus ¼ cup olive oil
Kosher salt
1
medium shallot, finely chopped
1
teaspoon chopped fresh thyme
¼
cup raw pistachios, chopped
2
tablespoons coarsely chopped fresh tarragon
Need to make a substitution?
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).
Step 2
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.
Step 3
Toss with pistachios and tarragon just before serving.
Step 4
DO AHEAD: Beets can be marinated 2 days ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 200 Fat (g) 16 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 14 Dietary Fiber (g) 3 Total Sugars (g) 6 Protein (g) 2 Sodium (mg) 70