Balsamic Beets Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Trim beet greens close to the crown, leaving about 1/2 inch of stem to minimize bleeding; scrub beets clean. Pat dry.

Roast whole beets

Wrap each beet tightly in aluminum foil (or place in a covered oven-safe dish). Roast on a rimmed baking sheet for 45–60 minutes, until a skewer or paring knife slides in easily. Larger beets may take longer. Alternatively, roast halved beets cut-side down on a baking sheet for 35–45 minutes.

Peel and slice

Let beets cool slightly (10 minutes) until easy to handle. Rub off skins with paper towels or peel with a small knife. Slice beets into 1/4–1/2 inch (6–12 mm) thick rounds or wedges. Transfer to a bowl.

Dress beets

In a small bowl whisk together 2 tbs olive oil, 3 tbs balsamic vinegar, 1 tbs honey (or maple), 1 tsp salt and 1/2 tsp black pepper. Pour dressing over warm sliced beets and toss gently to coat. Taste and adjust seasoning; let sit 10–15 minutes to allow flavors to meld.

Line a small baking sheet with parchment or silicone. In a small nonstick skillet over medium heat combine 2 tbs sugar and 1 tsp water. Stir until sugar dissolves and begins to bubble. Add chopped pistachios and stir to coat. Continue cooking 2–3 minutes, stirring frequently, until the sugar caramelizes and coats the nuts and turns golden (watch carefully to avoid burning).

Immediately transfer nuts to prepared sheet and spread in a single layer, sprinkle 1/4 tsp fine sea salt and, if using, dot with 1/2 tsp unsalted butter and stir quickly to glaze. Let cool completely; break into clusters. If any large clumps form, chop coarsely once cooled.

If your stracciatella is very thick, gently fold in up to 2 tbs plain Greek yogurt to achieve a creamy, spoonable consistency. Season the cheese lightly with a pinch of flaky sea salt and 1/4 tsp freshly ground black pepper and a little lemon zest (1 tsp) to brighten.

Assemble: arrange dressed beet slices on a serving platter or individual plates. Spoon dollops (or a generous smear) of stracciatella over/next to the beets.

Scatter candied pistachios over the beets and cheese. Tear fresh basil leaves and tuck them around the dish. Drizzle remaining 1 tbs extra-virgin olive oil lightly over the top and finish with a small sprinkle of flaky sea salt and another crack of black pepper.

Serve: serve at room temperature. Leftovers: store components separately (beets refrigerated in airtight container up to 3 days; candied pistachios at room temperature up to 3 days; stracciatella refrigerated and added just before serving).