Sunday, August 4, 2013

beets with pistachio puree

Roasting beets with balsamic creates a glaze and brings out their natural sweet flavor. The pistachios act as a buttery contrast and grounding texture. This is a great side dish, but also I noticed, once plated, that it would make for a cool hors d'oeuvre; just grab a beet by its 'stem' and swipe up some pistachio puree.

3 red or golden beets
2 tsp balsamic vinegar
olive oil

1/2 cup deshelled roasted & salted pistachios
3-4 TB lemon juice
1/4 tsp chili powder
1/4 cup water
pinch white pepper

1 TB minced parsley (packed)

Clean, trim, dry and slice the beets, getting 6 cuts from each. There's no need to peel them. Place on a parchment lined baking sheet and drizzle with a little olive oil, the balsamic vinegar, a sprinkle of salt and roast at 425 for about 30 minutes, until a beet will give in to a fork easily.
While they are roasting, construct the sauce by blending together the pistachios and seasonings. I used a magic bullet but a cuisinart would work, just requires a lot of stopping and scraping down the sides. It wasn't a goal to have it completely smooth. I kept it kind of thick but you can add a tablespoon or so of water if you think it needs it.

Spread a layer of the pistachio sauce on a plate, lay the beets on top and sprinkle with parsley. Best served warm, or room temperature.

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