Pickled beetroot with pistachios and tarragon
6 servings
50 minutes
Marinated beetroot with pistachios and tarragon is an exquisite dish of Italian cuisine that combines the sweet tenderness of yellow beetroot with the nutty crunch of pistachios and the fresh spiciness of tarragon. Baked until soft and soaked in sherry vinegar, it acquires a deep, rich flavor with a slight tanginess. Shallots and thyme complement the composition, adding piquancy and aroma. This dish is perfect as an independent appetizer, an accompaniment to main courses, or part of a festive dinner. Marinating makes the beetroot even richer and softer while pistachios add textural contrast, creating a harmony of flavors. Tarragon brings light anise notes that refresh the palette. Simple to prepare yet rich in flavor nuances, this recipe is a true gastronomic delight for lovers of Italian cuisine.
1
Preheat the oven to 220˚C. Combine beets, ¼ cup vinegar, 2 tbsp, and ¼ cup water in a baking dish; season with salt. Cover with foil and roast until beets are tender, about 40—50 minutes. Let cool slightly. Peel the beets using paper towels; cut into quarters (or wedges about 1—1½ cm wide if large).
- Golden (yellow) beetroot: 450 g
- Sherry vinegar: 1 glass
- Coarse salt: to taste
2
Mix the beet with onion, thyme, the remaining ¼ cup of vinegar, and ¼ cup of oil in a large bowl; season with salt. Let it sit for at least 2 hours.
- Golden (yellow) beetroot: 450 g
- Shallot: 1 head
- Chopped fresh thyme: 1 teaspoon
- Sherry vinegar: 1 glass
3
Mix with pistachios and tarragon before serving.
- Chopped pistachios: 1 glass
- Chopped tarragon leaves: 20 g
