Marinated Beets With Pistachios And Tarragon
Serves: 2
Vicente Kshlerin
1 January 1970
Based on User reviews:
43
Spice
48
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Preheat oven to 425°
2
Combine beets, 1/4 cup vinegar, 2 tablespoons oil, and 1/4 cup water in a baking dish; season with salt
3
Cover with foil and steam until beets are tender, 40
4
Let cool slightly
5
Rub off skins with paper towels; cut beets into quarters (or 1/2" wedges if larger)
6
Toss beets with shallot, thyme, remaining 1/4 cup vinegar, and remaining 1/4 cup oil in a large bowl; season with salt
7
Let sit at least 2 hours
8
Toss with pistachios and tarragon just before serving
9
Do ahead: Beets can be marinated 2 days ahead
10
Cover and chill
11
Preheat oven to 425°
12
Combine beets, 1/4 cup vinegar, 2 tablespoons oil, and 1/4 cup water in a baking dish; season with salt
13
Cover with foil and steam until beets are tender, 40
14
Let cool slightly
15
Rub off skins with paper towels; cut beets into quarters (or 1/2" wedges if larger)
16
Toss beets with shallot, thyme, remaining 1/4 cup vinegar, and remaining 1/4 cup oil in a large bowl; season with salt
17
Let sit at least 2 hours
18
Toss with pistachios and tarragon just before serving
19
Do ahead: Beets can be marinated 2 days ahead
20
Cover and chill