Beets with Pistachios
Chef Nick Oltarsh of Lobby at Twelve - Atlanta, GA
Adapted by

May 2007

Yield: 4 Servings

Braised Pacific Halibut with Melted Spring Onions and Hen of the Wood MushroomsIngredients:

  • 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


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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