| Yield:
4 Servings
 Ingredients:
Beets:
- 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
To Assemble and Serve:
- 1 Tablespoon water
- 1 Tablespoon butter
- 1 Tablespoon red wine vinegar
Method:
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.
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