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Marinated Beets With Pistachios And Tarragon


Preheat oven to 425°.


1 lb. baby yellow or red beets, trimmed, scrubbed
½ cup Sherry or red wine vinegar, divided
2 tbsp. plus ¼ cup olive oil
Kosher salt
1 medium shallot, finely chopped
1 tsp. chopped fresh thyme
¼ cup raw pistachios, chopped
2 tbsp. coarsely chopped fresh tarragon


Combine beets, ¼ cup vinegar, 2 Tbsp. oil, and ¼ cup water in a baking dish; season with salt. Cover with foil and steam until beets are tender, 40–50 minutes. Let cool slightly. Rub off skins with paper towels; cut beets into quarters (or ½” wedges if larger). Toss beets with shallot, thyme, remaining ¼ cup vinegar, and remaining ¼ cup oil in a large bowl; season with salt. Let sit at least 2 hours.
Toss with pistachios and tarragon just before serving.

Do Ahead: Beets can be marinated 2 days ahead. Cover and chill.

Recipe by Miles Thompson, SHED Restaurant, Healdsburg