Rainbow Beets with Pistachio

Beets are something I went a long-time before ever trying, like well into adulthood. Which is truly a shame, because I just love their earthy flavor. This is a simple recipe that lets the ingredients shine. It’s elegant and could be served when one is looking to impress. It’s also quick enough to be a lunch in the middle of the day.

This recipe would also be delish served as a toast on a nice quality cottage loaf or focaccia.

Roast, steam, or boil your beets. It’s really whichever method you find easest!

I love the way golden and red beets look together in this dish.

Ingredients

• 3-4 Medium Red and Golden Beets

• 1/2 Cup Quality Ricotta (I love this brand)

• 1/3 Cup Rice Vinegar

• 1/4 Cup Pistachios, Toasted

• Flaked Sea Salt (I love Maldon)

• Few Sprigs of Fresh Mint

• Drizzle of Quality Balsamic Vinegar

Step 1

Boil, steam, or roast beets until tender. I typically find boiling/steaming takes around 30 minutes for medium beets and roasting at 400 degrees takes around 45 minutes. After beets are cooked, rinse in cold water to remove skins or peel with knife/peeler. While beets are cooking, toast pistachios in a skillet or in the oven for 5 minutes.

Step 2

Slice the beets into wedges or half circles or a combination of both. Pour rice vinegar (1/3 cup) into a bowl. Toss golden beets in vinegar first. Once covered, remove. Then repeat with the purple or red beets. (Otherwise the golden beets will end up purple too!)

Step 3

Choose a wide, shallow serving bowl or deep plate. Spread ricotta over bottom. Arrange beets to your liking. Top with sea salt flakes, roughly chopped mint, and pistachios. Then drizzle with balsamic vinegar. Enjoy!