When I buy fresh beets I feel guilty throwing the tops away. They are so delicious, and are loaded with nutrients! In this flavorful recipe I toss the roasted beets with the cooked greens, and add crunch with some pistachios. This unique recipe for roasted beets is a perfect side to a simple roasted chicken or grilled steak or chop.
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Curry Roasted Beets with Pistachios and Goat Cheese
All ingredients
Instructions
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Trim beets and rinse well. Scrub well with a vegetable brush. Tear stem from greens, rinse greens and soak in cold water.
The spices will form a crust on the roasted beet skins and I like to serve the beets with the skin. Therefore, I ensure that the beets are scrubbed well. If you prefer you can remove the skins after roasting, but you will lose some of the spice flavor. -
Combine spices and salt. Reserve 1 teaspoon of mixture for use later in the recipe.
In a bowl, coat dry beets with a drizzle of olive oil. Add spice mixture and completely coat beets with spice.
Place on parchment lined sheet pan and roast at 400 degrees for approximately 40 minutes. Beets should be tender with some firmness.
Remove from oven and rest 10 minutes. Cut in quarters.
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While beets are roasting blanch beet greens in boiling salted water until bright in color. About 2 minutes. Drain and chill with cold water. Squeeze out liquid and chop coarsely.
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Final assembly
Heat a 12 inch saute' pan on medium heat.
Add a drizzle of olive oil and 2 Tablespoons butter.
Add garlic and stir for 30 seconds. Add quartered beets and saute' until heated. Add in beet greens, vinegar, and sugar. Sprinkle with teaspoon of spice blend you reserved earlier. Toss together gently.
Gently fold in goat cheese and 2/3 of chopped pistachios. Serve immediately.
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To serve, sprinkle with remaining pistachios.
