Name: Marinated Beets with Pistachios and Tarragon
Yield: 6 Servings
Ingredients: 1 pound baby yellow or red beets, trimmed, scrubbed; 1/2 cup Sherry or red wine vinegar, divided; 2 tablespoons plus 1/4 cup olive oil; Kosher salt; 1 medium shallot, finely chopped; 1 teaspoon chopped fresh thyme; 1/4 cup raw pistachios, chopped; 2 tablespoons coarsely chopped fresh tarragon

Image may contain Plant Food Seasoning and Sesame

Marinated Beets with Pistachios and TarragonPeden + 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

1/2 cup Sherry or red wine vinegar, divided

2 tablespoons plus 1/4 cup olive oil

Kosher salt

1 medium shallot, finely chopped

1 teaspoon chopped fresh thyme

1/4 cup raw pistachios, chopped

2 tablespoons coarsely chopped fresh tarragon

Preparation

Step 1
Preheat oven to 425°. Combine beets, 1/4 cup vinegar, 2 tablespoons oil, and 1/4 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 1/2" wedges if larger).
Step 2
Toss beets with shallot, thyme, remaining 1/4 cup vinegar, and remaining 1/4 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.