Beets With Crème Fraîche, Shallots, and Pistachios

Sarah Copeland
Updated
Get the recipe for Beets With Crème Fraîche, Shallots, and Pistachios.

Ingredients

  • 2 bunches beets (about 1½ lb.), tops trimmed

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon red wine vinegar

  • ½ teaspoon flaky sea salt (such as Maldon)

  • ¼ teaspoon black pepper

  • ½ cup crème fraîche

  • 1 shallot, thinly sliced (about ¼ cup)

  • ¼ cup roasted, salted, shelled pistachios, roughly chopped

Nutrition

Calories 325

Fat 26g

Sat Fat 10g

Cholesterol 33mg

Sodium 387mg

Protein 5g

Carbohydrate 21g

Sugar 15g

Fiber 4g

Iron 2mg

Calcium 56mg

Directions

  1. Bring the beets and enough water to cover to a boil in a large saucepan. Cook until fork-tender, 10 to 20 minutes, depending on size. Drain and cool.

  2. Whisk together the oil, vinegar, salt, and pepper.

  3. Use a paper towel to rub the skins off the beets; cut into wedges. Spread the crème fraîche on a serving platter or each of 4 plates. Top with beets, shallot, and pistachios. Drizzle with the dressing and serve at room temperature.

Yields: 4