Lunch: Beets with Goat Cheese, Nigella Seeds, and Pistachios

Recipe by Claire Saffitz Steaming is back! The vinegar-and-spice-infused liquid flavors the beets as they cook.

Ingredients

2 tablespoons chopped raw pistachios
1/4 cup plus 1 tablespoon white wine vinegar
3/4 teaspoon hot smoked Spanish paprika, divided
Kosher salt
1 pound beets, scrubbed, peeled, cut into 1/2" pieces
4 ounces fresh goat cheese, crumbled, divided
Freshly ground black pepper
1 teaspoon nigella seeds
Flaky sea salt (such as Maldon)
Olive oil (for serving)

Instructions

Toast pistachios in a dry small skillet over medium-high heat, stirring often, until golden brown, about 5 minutes; let cool.
Combine 1/4 cup vinegar, 1/2 teaspoon paprika, and a pinch of kosher salt in a large saucepan and add water so mixture comes 1" up sides of pan. Fit with a steamer basket and bring liquid to a simmer over medium. Add beets, cover pan, and steam until tender, 30-40 minutes. Transfer to a large bowl and let cool slightly.
While beets are still warm, add 2 ounces goat cheese, remaining 1 tablespoon vinegar, and remaining 1/4 teaspoon paprika; season with kosher salt and pepper. Coarsely smash beets with a fork or potato masher, leaving some bigger pieces.
Serve topped with nigella seeds, pistachios, sea salt, and remaining goat cheese and drizzled with oil.

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