Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Beets with Pistachio Butter Vegan Gluten Free

Prep Time: about 1 hourMakes: 8 servings

Cubes of warm, moist baked beet drizzled with homemade pistachio butter


  • 8 large or 16 medium beets (about 3 lbs), trimmed
  • 1 cup neutral oil, like rapeseed or corn, or pistachio oil
  • 8 cloves garlic, smashed and peeled
  • 1 ¼ cups shelled pistachios
  • Salt and freshly ground black pepper


  • Preheat the oven to 400°F.
  • Wash the beets well. Wrap them individually in foil and put them on a cookie sheet or roasting pan.
  • Cook undisturbed, for 45 to 90 minutes, until a thin-bladed knife pierces one with little resistance (they may cook at different rates; remove each one when it is done).
  • While the beets are cooking, put half of the oil in a skillet over medium heat. When hot, add the garlic and cook for about a minute, then add 1 cup of pistachios. Cook for about 3 minutes, stirring frequently.
  • Remove from heat, let cool a bit, and transfer to food processor or blender. Purée until smooth, adding more oil as necessary. The consistency should be thinner than that of peanut butter, just pourable. Taste and adjust the seasoning.
  • Slip the skins off the cooked beets and cut them into large chunks. Sprinkle with salt and pepper. Put the beets in a serving dish and spoon the pistachio butter over the top. Chop the remaining pistachios and sprinkle on top. Serve hot or at room temperature.
Taken from: "How to Cook Everything Vegetarian," by Mark Bittman