Bon Appétit (February 2015)
There's always something that strikes us as summery about golden beets. And can't we all use a bit of summer right now?
Maybe golden beets remind us of summer because of their sunny hue, or their milder flavor.
Or maybe they just remind us of a beautiful summer beet salad we made years ago, when we first fell in love with golden beets. At any rate, golden beets always bring to mind long, warm days.
This recipe for Marinated Beets with Pistachios and Tarragon says you can use either red or gold beets.
But as winter keeps dragging on, we need all the summer inspiration we can get.
We adore this beet salad. It's easy to make and extremely flavorful. And the longer it sits, the better it tastes.
The method is simple: Roast some beets, then toss them with herbs and a vinaigrette. It's really that simple. By the time you finish the dish, you have sweet beets, a nice crunch from the pistachios, and a wonderful herbal element from thyme and tarragon.
It's a truly delicious salad. Make it this week, and eat it while daydreaming of summer.
1 pound baby yellow or red beets, trimmed, scrubbed
½ cup Sherry or red wine vinegar, divided
2 tablespoons plus ¼ cup olive oil
1 medium shallot, finely chopped
1 teaspoon chopped fresh thyme
¼ cup raw pistachios, chopped
2 tablespoons coarsely chopped fresh tarragon
Preheat oven to 425°. 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.