Roasted Beets

Beets with Pistachios


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



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.

See the recipe

How-To Tuesdays

Roasted Beets

Packed with potassium, magnesium and fiber, the beet is your cold-weather friend.  Great in salads, soups and pasta (casunzei, anyone?), this versatile vegetable deserves a spot in your fridge…and your belly.  Learn how to make perfect roasted beets with Dan Drohan, executive chef at Otto Enoteca Pizzeria.

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