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A MARIO BATALI RECIPE

Beets with Pistachios

WTCT-cook-eets


Ingredients

Serves 6 people

2 bunches medium beets, preferably a combination of red and golden beets, trimmed (not peeled) and scrubbed

1 tablespoon olive oil

Kosher Salt

½ cup shelled pistachios, preferably Sicilian, plus (optional) chopped pistachios for garnish

About ¼ cup warm water

2 tablespoons pistachio oil

2 tablespoons Red Wine Vinaigrette

Maldon or other flaky sea salt and coarsely ground black pepper

 

Directions

Preheat the oven to 400 degrees F.

 

Toss the beets with the olive oil and a light sprinkling of Kosher salt in a medium bowl. Spread the beets out in a baking pan and roast until tender, about 50-60 minutes. Remove from oven and let cool slightly.

 

Meanwhile, pulse the pistachios in a food processor until fairly finely ground. Add 3 tablespoons water and pulse to incorporate it. Add the oil and pulse until smooth, adding up to 1 ½ more tablespoons water if necessary. (The pistachio butter can be made ahead and refrigerated for up to 3 days; bring to room temperature before serving.)

 

Rub the skins off the beets with a paper towel. Cut into 1-inch chunks and transfer to a serving bowl. Toss the beets with the vinaigrette and let stand for at least 10 minutes, for up to 1 hour, before serving. (The beets can be refrigerated for up to 3 days; bring to room temperature before serving.)

 

Transfer the beets to a platter or plates and garnish with the remaining pistachios. Spoon the pistachio butter alongside and serve.

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