Sweet and tender baby beets are roasted with balsamic vinegar and served with crunchy pistachio, salty feta and a drizzle of pistachio oil. They make for a gorgeous and super-delicious appetizer that’s perfect for an antipasti, mezze or tapas spread.
Although it takes a little time to trim and clean the beets, you’ll get to eat both the roots and the stalks—which turn out to be surprisingly delicious and full of beet-y essence.
Of course, don’t even think for an instant about throwing away the beet tops! You can use them to make these scrumptious beet-green crostini or these sautéed beet greens with lemon zest, cumin and crispy fried garlic. Served side by side, the beet roots and their tops make a magnificent feast!
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.