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Beets with Goat Cheese, Nigella Seeds, and Pistachios

Beets with Goat Cheese, Nigella Seeds, and Pistachios

Steaming is back! The vinegar-and-spice-infused liquid flavors the beets as they cook.


  • 2 tablespoons chopped raw pistachios
  • ¼ cup plus 1 Tbsp. white wine vinegar
  • ¾ teaspoon hot smoked Spanish paprika, divided
  • 1 pound beets, scrubbed, peeled, cut into ½” pieces
  • 4 oz. fresh goat cheese, crumbled, divided
  • Freshly ground black pepper
  • Flaky sea salt (such as Maldon)

Ingredient info

  • Nigella seeds are available at Indian markets or online.

Recipe Preparation


  • Toast pistachios in a dry small skillet over medium-high heat, stirring often, until golden brown, about 5 minutes; let cool.

  • Combine ¼ cup vinegar, ½ tsp. paprika, and a pinch of kosher salt in a large saucepan and add water so mixture comes 1” up sides of pan. Fit with a steamer basket and bring liquid to a simmer over medium. Add beets, cover pan, and steam until tender, 30–40 minutes. Transfer to a large bowl and let cool slightly.

  • While beets are still warm, add 2 oz. goat cheese, remaining 1 Tbsp. vinegar, and remaining ¼ tsp. paprika; season with kosher salt and pepper. Coarsely smash beets with a fork or potato masher, leaving some bigger pieces.

  • Serve topped with nigella seeds, pistachios, sea salt, and remaining goat cheese and drizzled with oil.

Nutritional Content

Calories (kcal) 160 Fat (g) 9 Saturated Fat (g) 5 Cholesterol (mg) 35 Carbohydrates (g) 13 Dietary Fiber (g) 5 Total Sugars (g) 8 Protein (g) 8 Sodium (mg) 230Reviews Section

Watch the video: How to Make Beet Salad. The Stay At Home Chef (October 2021).