Marinated Beets with Pistachios and Tarragon
Tender roasted beets marinated in a sherry vinegar and olive oil dressing, topped with crunchy pistachios and fresh tarragon. A beautiful side dish that balances earthy, tangy, and herbal flavors.
Ingredients
- •1 pound baby yellow or red beets
- •½ cup Sherry or red wine vinegar
- •2 tablespoons olive oil
- •1 teaspoon Kosher salt
- •1 medium shallot
- •1 teaspoon fresh thyme
- •¼ cup raw pistachios
- •2 tablespoons fresh tarragon
Cooking Instructions
- 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).
45 min
- 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.
120 min
- 3.
Toss with pistachios and tarragon just before serving.
5 min
- 4.
Do ahead: Beets can be marinated 2 days ahead. Cover and chill.
