Marinated Beets With Pistachios And Tarragon Recipes

GLAZED BEETS WITH CREME FRAICHE AND PISTACHIOS

Steps:

• For the beets, preheat the oven to 400 degrees F.
• Massage each beet with about a teaspoon of oil and season with salt and pepper. Individually wrap each beet in aluminum foil. Place the beets on a baking sheet and bake for about an hour, or until you can easily pierce them with a knife.
• When the beets have cooled enough to handle but are still warm, unwrap them and rub them with a dry kitchen towel or paper towels to remove their skin. Cut the beets into quarters and allow to cool completely.
• Fill a high-sided saute pan with 1/4 cup of water, the honey and butter and place over medium-high heat; stir gently. Once the mixture begins to thicken and form a glaze, turn off the heat, add the cooked beets and toss to coat them in the glaze. Season to taste with salt and pepper.
• For the pistachios, toast them in a small saute pan over medium heat just until they're warm and you can smell their "pistachio-ness." Cool and chop or crush them slightly; they should remain chunky to give good crunch to the dish.
• For the creme fraiche, place it in a bowl and mix with the lemon zest and about half the chopped mint. Refrigerate until you're ready to assemble the dish.
• To serve, spoon the creme fraiche mixture over the bottom of a medium serving dish. Place the warm beets (reheat them if necessary) on top of the creme fraiche in a single layer. (Resist the urge to pile these beauties high; you'll want to be getting creme fraiche and beet in every bite.) If there's any glaze leftover in the pan, pour it over the beets. Sprinkle the pistachios over the beets. Tear the parsley leaves with your fingertips and let them fall naturally over the beets. Sprinkle on the rest of the mint, add a few grinds of fresh black pepper and you're good to go.

MARINATED BEETS WITH PISTACHIOS AND TARRAGON

Steps:

• Preheat oven to 425°. Combine beets, 1/4 cup vinegar, 2 tablespoons oil, and 1/4 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 1/2" wedges if larger).
• Toss beets with shallot, thyme, remaining 1/4 cup vinegar, and remaining 1/4 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.

ROASTED BEETS WITH TARRAGON

Steps:

• Roast, peel, and dice beets, then toss them with extra-virgin olive oil, fresh lemon juice, and coarse salt. Serve in endive leaves, garnished with fresh tarragon.

STEAMED BEETS WITH TARRAGON

Steps:

• Peel beets and halve lengthwise.
• Slice beets crosswise 1/8 inch thick and steam on a rack set over boiling water, covered, until tender, 10 to 12 minutes. Toss with remaining ingredients and salt and pepper to taste until butter is melted.

BEET AND RADICCHIO SALAD WITH GOAT CHEESE AND PISTACHIOS

Steps:

• Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil.
• In a large bowl, toss together the beets, 2 tablespoons oil, 1/2 tablespoon vinegar, and some salt and pepper. Arrange beets in a single layer on baking sheet and cover with foil. Bake for 20 minutes, then uncover and bake until tender and golden around edges, about 30 minutes more. Cool; transfer to a small bowl.
• With mortar and pestle, or the back of a knife, mash garlic with 1/2 teaspoon salt to form a paste. In a small bowl, whisk together with remaining 2 tablespoons vinegar, then remaining 6 tablespoons oil and the tarragon. Season with pepper and additional salt, if necessary.
• Toss beets with 2 tablespoons of the vinaigrette. In a large bowl, combine radicchio, endive and parsley. Toss with remaining vinaigrette. Add beets and goat cheese, and toss gently. Serve garnished with pistachios.

BEETS WITH MUSTARD AND TARRAGON

Steps:

• **Wear rubber gloves when handling beets! Trim beet greens and wash well. Place in 2 1/2 qt saucepan and cover with water. Bring to boil, reduce heat and cook 25-40 minutes (depending on size) until tender. Drain and let cool until you can handle them. Peel beets and cut into slices or wedges. (You can probably use canned beets - just skip this step).
• Stir together mustard, vinegar, oil, and tarragon. Pour over beets. Season with salt and pepper. Toss and serve hot or at room temperature.

BEET SALAD WITH PISTACHIOS AND FETA CHEESE

Steps:

• In a small mixing bowl, whisk together orange juice, vinegar, honey and olive oil until well blended.
• Place beets through the shredding disc of a food processor, then toss with half the dressing mixture.
• Toss romaine lettuce with remaining dressing and divide among four salad plates.
• Top each plate with beets and sprinkle with pistachios and feta cheese.

ROASTED BEETS WITH PEARS AND PISTACHIOS

Steps:

• Heat the oven to 400.
• Wash 1 pound beets, wrap each in foil and put on a baking sheet.
• Put 1 pound quartered pears on the baking sheet, and toss with olive oil.
• Roast until a knife pierces the beets with little resistance, 45 to 90 minutes, and the pears are tender and browned (remove when done, before the beets).
• When the beets are cool enough to handle, peel, and cut into chunks; toss them and the pears with chopped pistachios, wine vinegar and olive oil.
• Garnish: Mint.