There is something so satisfying about adding beets to your salad. Golden beets have a nice mild, earthy flavor and are high in potassium. Interestingly, the dark leafy greens that are on top of the bundle of beets, are even more nutritious. Most greens get cut off and discarded, but consider a quick sauté with olive oil or as an addition to soups and salads. High in natural sugar, beets are one of those vegetables that are a healthy treat, almost like eating candy. Beets can be marinated and chilled 2 days ahead, and are even more flavorful with time. Enjoy!
- 1 pound baby yellow (or red) beets, trimmed and scrubbed
- 1/2 cup Sherry (or red wine) vinegar, divided
- 2 tablespoons plus 1/4 cup olive oil
- Kosher salt
- 1 medium shallot, finely chopped
- 1 teaspoon chopped fresh thyme
- 1/4 cup raw pistachios, chopped
- 2 tablespoons coarsely chopped fresh tarragon
Preheat the oven to 425 degrees. Combine beets, 1/4 cup vinegar, 2 tablespoons oil and 1/4 cup water in a baking dish, season with salt. Cover the dish tightly with foil and let the beets steam until they’re tender, about 40 to 50 minutes. Let beets cool slightly. Rub off the beet skins with paper towels, the skins will come off easily, and cut into quarters or wedges.
Toss beets with the shallot, thyme, remaining 1/4 cup vinegar and remaining 1/4 cup oil in a large bowl, season with salt. Let the beets sit for about 2 hours before serving and then toss with the pistachios and tarragon. Makes 6 servings.
Source: Bon Appetit