Salads

Marinated Beet Salad with Pistachios and Tarragon

These get better with time, so don’t hesitate to make them ahead. Ingredients 6 SERVINGS 1 pound baby yellow or red beets, trimmed, scrubbed ½ cup Sherry or red wine vinegar, divided…...
"

Start reading

Publish Date

June 25, 2021
v

Comment Count

0 Comments
l

Post Author

rwhitson

These get better with time, so don’t hesitate to make them ahead.

Ingredients

6 SERVINGS

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

Preparation

  1. 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.
  2. Let cool slightly. Rub off skins with paper towels; cut beets into quarters (or ½” wedges if larger).
  3. Toss beets with shallot, thyme, remaining ¼ cup vinegar, and remaining ¼ cup oil in a large bowl; season with salt.
  4. 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.

Subscribe

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipes

Baba Ganousch

Jun 25, 2021

This baba ganoush recipe is the best. Similar to hummus but made with eggplant rather than with chickpeas(garbanzo beans). Prep Time: 20 minutes   Cook Time: 35 minutes    Total Time: 55 minutes Yield: about 2 cups (Serves 4-6 as appetizer or 12 as a dip) 2 pounds...

Lemon Squares

Jun 25, 2021

Yield: 3 dozen Crust 2 cups       Flour ½ cup       Powdered Sugar 1 cup        Butter - softened Sift together flour and powdered sugar. Cut in butter until mixture clings together. Press into greased 9x13 Pyrex(can line with pa. Bake at 350 degrees 25-30 minutes...

NYT Broccoli Salad with Garlic and Sesame

Jun 25, 2021

This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid “cooks” the florets a little as ceviche does fish. After an hour, the broccoli...