Get ready to fall in love with beets all over again! If you think beets are just okay, this recipe for Roasted Beets with Pistachio Butter will completely change your mind. The magic happens when the deep, earthy sweetness of perfectly roasted beets meets a luxuriously creamy, nutty, and savory pistachio butter. The color contrast alone is a showstopper—vibrant magenta against a lovely pale green—making it a dish that’s as beautiful as it is delicious. It’s an elegant side dish that feels gourmet but is surprisingly simple to pull together. Plus, the pistachio butter is a game-changer you’ll want to put on everything!
Ingredients
• 4 large or 8 medium beets, about 1.5 lbs / 680g, trimmed
• 1/2 cup / 120 ml neutral oil, like grapeseed or corn
• 4 cloves garlic, smashed and peeled
• 1 cup / 120g shelled pistachios
• Salt to taste
• Freshly ground black pepper to taste
• 2 tbsp chopped pistachios for garnish
Instructions
1. Preheat your oven to 400°F (200°C). Wash the beets, wrap each one loosely in foil, and place them on a baking sheet. Bake for 45-60 minutes, or until they are easily pierced with a fork.
2. While the beets are baking, prepare the pistachio butter. Pour half of the oil into a small skillet over medium heat. Add the smashed garlic and cook for about 1 minute until fragrant.
3. Add the shelled pistachios to the skillet and continue to cook, stirring frequently, for about 3 minutes until they are lightly toasted. Be careful not to burn them.
4. Remove the skillet from the heat and let the pistachio mixture cool slightly. Transfer the contents to a food processor.
5. Blend until a smooth paste forms, gradually adding the remaining oil until the butter reaches a consistency slightly thinner than peanut butter—it should be just pourable. Season with salt and pepper to taste.
6. Once the beets are cooked and cool enough to handle, use a paper towel or your fingers to slip the skins off. Cut the beets into large, bite-sized chunks.
7. Place the beets in a serving dish, sprinkle with salt and pepper, and generously spoon the pistachio butter over the top. Garnish with chopped pistachios and serve immediately, either hot or at room temperature.
Nutritional Information
• Serving Size: 1 of 4
• Calories: 450 kcal
• Carbohydrates: 22g
• Protein: 9g
• Fat: 38g
• Fiber: 7g
• Sugar: 15g
Pro Tips
• Make the components ahead of time for quick assembly. The roasted beets can be stored in the fridge for up to 4 days, and the pistachio butter for up to two weeks.
• For easy peeling, rub the skins off the beets with a paper towel while they are still warm from the oven. The skins should slide right off.
• Don’t limit this pistachio butter to just beets! It’s incredible drizzled over any roasted vegetable, tossed with pasta, or used as a spread on toast.
• Experiment with different nuts and root vegetables. Try roasted carrots with walnut butter or parsnips with a rich hazelnut butter for a delicious variation.
FAQ
Q: Can I use a different nut for the butter
A: Absolutely! This recipe is very versatile. If you have a nut allergy or prefer a different flavor, you can easily substitute the pistachios. Walnuts, hazelnuts, or even cashews would create a delicious and creamy butter. Simply follow the same toasting and blending instructions.
Q: How can I make this a complete vegetarian meal
A: To transform this side dish into a satisfying main course, serve the roasted beets and pistachio butter over a bed of cooked quinoa or farro for added protein and fiber. You could also toss in some canned chickpeas or lentils for an extra plant-based protein boost.
Q: Is this recipe good for vegetarian meal prep
A: Yes, this recipe is perfect for meal prep. You can roast the beets and prepare the pistachio butter ahead of time. Store the cooked beets in an airtight container in the refrigerator for up to 4 days, and the pistachio butter in a separate sealed container for up to two weeks. Assemble just before serving.
Q: What other vegetables can I use with the pistachio butter
A: The pistachio butter is incredibly versatile and not just for beets! It’s fantastic drizzled over other roasted root vegetables like carrots, parsnips, or sweet potatoes. It also works beautifully with roasted broccoli, cauliflower, or Brussels sprouts.
