Ingredients
- 2 tbsp pistachios raw, chopped
- 1/4 cup white wine vinegar + 1 tbsp
- 3/4 tsp paprika hot, smoked
- kosher salt
- 1 lb beets scrubbed, peeled, 1/2" pieces
- 4 oz goat cheese crumbled, divided
- 1 tsp nigella seeds (black onion seeds)
- flaky sea salt
- olive oil for serving
Servings:
Instructions
- Toast pistachios in a dry small skillet over medium-high heat, stirring often, until golden brown, about 5 minutes; let cool.
- Combine 1/4 cup vinegar, 1/2 teaspoon paprika, and a pinch of kosher salt in a large saucepan and add water so mixture comes 1" up sides of pan. Fit with a steamer basket and bring liquid to a simmer over medium. Add beets, cover pan, and steam until tender, 30-40 minutes. Transfer to a large bowl and let cool slightly.
- While beets are still warm, add 2 ounces goat cheese, remaining 1 tablespoon vinegar, and remaining 1/4 teaspoon paprika; season with kosher salt and pepper. Coarsely smash beets with a fork or potato masher, leaving some bigger pieces.
- Serve topped with nigella seeds, pistachios, sea salt, and remaining goat cheese and drizzled with oil.
Recipe Notes
Featured Spices:
Nigella Seeds (black onion seeds)
Sea Salt, Flaky
Recipe source: epicurious - Beets w/ Goat cheese, Nigella Seeds & Pastachios
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