Traditional recipes

Marinated Beets with Pistachios and Tarragon

Marinated Beets with Pistachios and Tarragon

These get better with time, so don’t hesitate to make them ahead.


  • 1 pound baby yellow or red beets, trimmed, scrubbed
  • ½ cup Sherry or red wine vinegar, divided
  • 2 tablespoons plus ¼ cup olive oil
  • 1 medium shallot, finely chopped
  • 1 teaspoon chopped fresh thyme
  • ¼ cup raw pistachios, chopped
  • 2 tablespoons coarsely chopped fresh tarragon

Recipe Preparation

  • Preheat oven to 425°. Combine beets, ¼ cup vinegar, 2 Tbsp. oil, and ¼ 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 ½” wedges if larger).

  • Toss beets with shallot, thyme, remaining ¼ cup vinegar, and remaining ¼ cup 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.

Recipe by Miles Thompson, SHED Restaurant, Healdsburg,

Nutritional Content

Calories (kcal) 200 Fat (g) 16 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 14 Dietary Fiber (g) 3 Total Sugars (g) 6 Protein (g) 2 Sodium (mg) 70Reviews Section

Watch the video: Goat Cheese Red Beet Salad with Red Beet Tarragon Oil (October 2021).