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…...
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Publish Date

June 25, 2021
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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.

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