Roasted Beets with Pistachios, Herbs and Orange

By Leslie Blythe Side dish, Vegetarian Roasting

December 29, 2018

If you like beets, you will love these Roasted Beets with Pistachios, Herbs and Orange. Beets taste great even when they’re simply roasted with a little oil, but this recipe goes beyond that, topping red and golden beet slices with a lively mixed-herb dressing, pistachios and celery leaves.

Prep: 20 mins
Cook: 1 hrs
Yields: 8 Serving

Ingredients

3 pounds medium beets, preferably a mix of colors

1 - 3-inch cinnamon stick, broken into 3 or 4 pieces

2 bay leaves

1 cup water

1 large shallot, minced

¼ cup white wine vinegar

salt

finely grated zest of 1 orange

¼ cup tarragon, chopped

¼ cup flat-leaf parsley, chopped

¼ cup chives, chopped

¼ cup plus 2 tablespoons extra-virgin olive oil

¼ cup unsalted roasted pistachios, chopped

¼ cup celery leaves, for garnish

Directions

1Preheat the oven to 375° F. Arrange the beets in a roasting pan and add the cinnamon, bay leaves and water. Cover tightly with foil and bake for 1 hour, until the beets are tender; transfer to a large rimmed baking sheet and let cool; discard the liquid and spices.

2Meanwhile, in a bowl, mix the shallot, vinegar and a large pinch of salt. Let stand for 10 minutes. Stir in the orange zest, tarragon, parsley, chives and oil; season with salt.

3Peel and trim the beets and slice them ¼ inch thick. Arrange the beet slices in overlapping rows on a platter. Stir the herb dressing and spoon it over the beets. Scatter the pistachios and celery leaves on top and serve.

Make Ahead

1The beets and dressing can be refrigerated separately overnight; return to room temperature before proceeding.

Recipe by NAOMI POMEROY, Food & Wine, March 2012

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