[Premium Quality Kitchenware Online] - Shineuri Kitchen
6 Servings

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

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

 

RECIPE PREPARATION

  • 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.

     

    Recipe by Miles Thompson, SHED Restaurant, Healdsburg
    Photos by Peden + Munk

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