1 pound red beets
½ cup whole peeled pistachios
2 tablespoons extra virgin olive oil
1 teaspoon pistachio oil
¼ lemon, finely zested on a plane
1 teaspoon chives and tarragon, finely chopped
salt and pepper
1 tablespoon water
1 tablespoon butter
1 tablespoon red wine vinegar
For the Beets:
Wash the beets with cold water. Steam the beets until they are tender (or roast them with oil). While they are still warm, remove skin by rubbing gently with a rag. Cut off the root ends and the tops of the beets, cut beets into small wedges, and put aside. Toast the pistachios until they are lightly browned and coarsely chop. Add the extra virgin olive oil and pistachio oil, lemon zest, and chopped chives and tarragon and season with salt and pepper.
To Assemble and Serve:
Sauté beets with water, vinegar and butter over low heat. Pile beets on a plate and top with the toasted pistachios.