Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
  • 6 Ratings
Sarah Copeland

Gallery

Credit: Johnny Miller

Recipe Summary test

hands-on:
10 mins
total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

325 calories; fat 26g; saturated fat 10g; cholesterol 33mg; sodium 387mg; protein 5g; carbohydrates 21g; sugars 15g; fiber 4g; iron 2mg; calcium 56mg.
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