Baked Beets With Pistachios Recipe-Confident in the Kitchen-Jean Miller

Baked Beets with Pistachios

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Welcome » Baked Beets with Pistachios

We think baked beets paired with pistachios are a match made in heaven. When Mark and I temporarily relocated to Australia in 2015, we discovered beets served myriad ways. This version is just one of our many favorites. The flavor plays so nicely against the tang of the goat cheese. We also like to throw them over greens for a beautiful, robust salad. Then, instead of whipping the goat cheese with yogurt, we crumble the cheese on top. In either case, pistachios add a delightful contrast in flavor and texture, and if you happen to have a little fresh thyme, it is lovely tucked in here and there.

Baked Beets with Pistachios Recipe

  • Servings: 8
  • Calories per: 199
  • Active Time: 15 min
  • Total Time: 1 hr 50 min
  • Difficulty: Easy
WHAT YOU NEED WHAT TO DO WHY
  • 8 ounces goat cheese
  • 1/2 cup plain whole milk yogurt
In a 1-quart bowl, beat together with a hand mixer until perfectly smooth (1-2 minutes). Cover and chill to thicken while preparing the beets. A hand mixer allows access to all parts of the bowl.
  • 1/2 cup pistachios
Spread evenly across a little pan that fits inside a toaster oven; toast at 350°F just until fragrant (4-5 minutes); set aside to fully cool. Nuts burn easily. Pistachios are soft while still hot.
  • 16 ounces beets
  • 1 teaspoon olive oil
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon roughly ground black pepper
  • 1/4 teaspoon dried thyme leaves
Position an oven rack just below center; preheat to 400°F “Convection” (verify with an oven thermometer). Place an 18-inch long sheet of aluminum foil over a quarter sheet pan. Cut off beet tops and roots; wash, dry, and rub with oil. Crowd together on foil; distribute seasonings over top. Fold foil edges to form a tightly sealed packet. Ovens often run hot or cold, or preheat slowly. Baking tightly sealed promotes tender beets, whereas roasting peeled and diced yields a tough, fibrous texture.
  • 1 tablespoon white wine vinegar (I like Modena)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh orange zest
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon roughly ground black pepper
Bake until fork tender (60-80 minutes). Let rest, until cool enough to handle (15-20 minutes). Meanwhile, add seasonings to a 1-quart glass bowl; set aside. Slip on plastic gloves, remove beets from foil; cut off tough bases. Slide off peels with your thumbs; cube on a dark plastic cutting board. Toss with seasonings, cover and chill 1-2 hours before serving with a smear of goat cheese and a sprinkle of pistachios. Beet juice stains unprotected hands, plastic, bamboo, and light colored cutting boards. Chilling gives seasonings time to penetrate beets.

 

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