A fun twist on roasted beets!
Roasted Beets with Beet Molasses and Toasted Pistachios
Chef Emily Hahn
6
20 minutes
1.5 hours
American
Side Dish
Don’t hate on those beets, y’all! Beets are my favorite root vegetable. This recipe is so fun and makes a perfect side dish that can be made ahead of time when invited to your friend's house for that back-yard bbq! Be that friend, be THAT friend that brings the beets and makes people a believer!
Ingredients
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4 purple beets, rinsed, whole, skin on
4 golden beets, rinsed, whole, skin on
Olive oil
¼ cup red wine vinegar
1 tbsp black peppercorns, whole
3 cloves fresh garlic
Chopped pistachios
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1 cup sugar
½ cup of the beet juice strained from the roasted beets
Zest and juice of 1 orange
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Baking Pan
Saucepan
Directions
Set your oven to 350°F.
Place all ingredients into a small roasting pan so that your beets cozy up together. Add 1⁄4 cup water to the pan. Cover with foil, bake about 1 to 1.5 hours, until you can stick a fork into them and they fall off of the fork.
Remove beets from the oven, let stand for about 30 min in the pan covered. Leaving them covered lets the skins get “steamed” loose, and makes them easier to peel! Once the beets have cooled, peel them and set them aside, reserving the beet juices in the roasting pan.
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In a heavy-bottomed small saucepan, pour in your sugar and set the temperature to medium-high. Watch over this carefully as you want it to come to a nice caramel brown, it happens quickly.
Once you see nice caramel, “break” the sugars by pouring in the beet juices and orange juice. Be careful, this will bubble a bit. Whisk rapidly and carefully, adding orange zest and simmer for about five minutes.
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Top the beets with a drizzle of the molasses and the pistachios. Optionally, you can also top with feta or goat cheese.