Marinated Beets with Pistachios and Tarragon

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This recipe for marinated beets was in the weekly email from my CSA a week or two back. I really do like beets, and am always looking for new ideas. I had both thyme and tarragon growing in the garden so this looked perfect! I didn’t have pistachios, but did have hazelnuts so used that instead.

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This is a nice make-ahead dish. It gets better the longer it sits. It is quite vinegar heavy, but I think that makes it interesting. I’d like to try it with golden beets too, I typically like golden beets better than red, but I had red this week so that’s what we did!

Marinated Beets with Pistachios and Tarragon
From Bon Appetit
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

Directions
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.