Marinated Beetroot with Pistachios and Tarragon
Appetizers • Italian
Description
Marinated Beetroot with Pistachios and Tarragon
Ingredients
- Yellow Beetroot 15 oz
- Sherry Vinegar 1 cup
- Coarse Salt to taste
- Shallot 1 head
- Chopped Fresh Thyme 1 teaspoon
- Chopped pistachios 1 cup
- Chopped Tarragon Leaves 0 oz
Step-by-Step Guide
Step 1
Preheat the oven to 220˚C. Combine the beetroot, ¼ cup of vinegar, 2 tablespoons, and ¼ cup of water in a baking dish; season with salt. Cover with foil and bake until the beetroot is tender, about 40-50 minutes. Allow to cool slightly. Peel the skin off the beetroot using paper towels; cut the beetroot into quarters (or into wedges about 1-1½ cm wide if the beetroot is large).
Step 2
Mix the beetroot with the shallot, thyme, the remaining ¼ cup of vinegar, and ¼ cup of oil in a large bowl; season with salt. Let it marinate for at least 2 hours.
Step 3
Before serving, mix in the pistachios and tarragon.
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