Marinated Beets with Pistachios and Tarragon

Ingredients for Marinated Beets with Pistachios and Tarragon

• 450g baby yellow or red beets, trimmed, scrubbed

• 120ml Sherry or red wine vinegar, divided

• 2 tablespoons plus 60ml olive oil

• Kosher salt

• 1 medium shallot, finely chopped

• 1 teaspoon chopped fresh thyme

• 30g raw pistachios, chopped

• 2 tablespoons coarsely chopped fresh tarragon

How to make Marinated Beets with Pistachios and Tarragon

Preheat oven to 425°. Combine beets, 60ml vinegar, 2 tablespoons oil, and 60ml 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).

Toss beets with shallot, thyme, remaining 60ml vinegar, and remaining 60ml 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.