29 Nov 2020
Pistachio Wasabi Beets
- 5 beets
- 1/2 C pistachios
- 3 tbsp sour cherry vinegar (red wine vinegar works fine, honestly)
- 2 tbsp extra virgin olive oil
- 2 tsp wasabi oil (or less if you’re not so into the spicy)
- flaky sea salt and black pepper to taste
Preheat your oven to 375 F.
Cover a baking sheet with tinfoil. Wrap each beet individually in tinfoil (put it in the middle, then scrunch the edges together at the top) and place on the baking sheet. No oil needed – they’ll roast fine on their own.
Roast the beets in the oven for 45 minutes to an hour, until tender when you poke a fork in.
Peel the beets, then cut into 1/2″ cubes.
Crush the pistachios, either by chopping coarsely or using a mortar and pestle.
Mix everything together and season to taste.
Sprinkle extra pistachios on top right before serving if you care about things looking pretty.
This is another Dave invention, but of course. It’s sweet and spicy and we’ve made it a bunch of times over the past year, so it’s way past time for me to share it with you!
The spicy awesomeness of these beets comes from wasabi oil, which you can find locally if you live in a city with a large in Chinatown. If not, your alternatives are to order wasabi oil in Amazon (not the brand I have, but it’s probably about the same), or just use horseradish instead.