Balsamic-roasted baby beets with feta and pistachios

May 16, 2013

Balsamic-roasted baby beets with feta and pistachios

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!

Baby red beets

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Balsamic-roasted baby beets with feta and pistachios

Here’s another delectable dish with beets: Bruschetta with buffalo mozzarella and beet pesto

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.

{ 5 comments… read them below or add one }

sara May 17, 2013 at 4:04 pm

Looks amazing! I love beets, and this looks like a great way to prepare them. :)


Viviane May 18, 2013 at 6:26 am

Thank you, Sara!


Lori Lynn May 19, 2013 at 11:55 am

Awesome presentation Viviane!


Deb May 19, 2013 at 5:31 pm

A gorgeous presentation that celebrates the robust yet creamy feta with the lush roasted beets! A marvelous treat!


Viviane May 28, 2013 at 6:17 pm

A belated thank you, Deb!


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