Beets With Crème Fraîche, Shallots, and Pistachios

beets-creme-frache-shallots-pistachios
Photo by Johnny Miller
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  • Makes 4
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    Nutritional Information

    Per Serving

    • Calories 325 calories
    • Fat 26 g
    • Sat Fat 10 g
    • Cholesterol 33 mg
    • Sodium 387 mg
    • Protein 5 g
    • Carbohydrate 21 g
    • Sugar 15 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 56 mg

Bring the beets and enough water to cover to a boil in a large saucepan. 
Cook until fork-tender, 10 to 20 minutes, depending on size. Drain and cool.

Whisk together the oil, vinegar, salt, 
and pepper.

Use a paper towel to rub the skins off 
the beets; cut into wedges. Spread the crème fraîche on a serving platter or 
each of 4 plates. Top with beets, shallot, and pistachios. Drizzle with the dressing and serve at room temperature.

Ingredients

  1. Check 2 bunches beets (about 1½ lb.), 
tops trimmed
  2. Check 3 tablespoons extra-virgin olive oil
  3. Check 1 tablespoon red wine 
vinegar
  4. Check ½ teaspoon flaky sea salt (such as Maldon)
  5. Check ¼ teaspoon black pepper
  6. Check ½ cup crème fraîche
  7. Check 1 shallot, thinly sliced (about ¼ cup)
  8. Check ¼ cup roasted, salted, shelled 
pistachios, roughly chopped

Directions

  1. Bring the beets and enough water to cover to a boil in a large saucepan. 
Cook until fork-tender, 10 to 20 minutes, depending on size. Drain and cool.
  2. Whisk together the oil, vinegar, salt, 
and pepper.
  3. Use a paper towel to rub the skins off 
the beets; cut into wedges. Spread the crème fraîche on a serving platter or 
each of 4 plates. Top with beets, shallot, and pistachios. Drizzle with the dressing and serve at room temperature.