Beets with Pistachios and Mint

By My Pantry Shelf • July 3, 2012 • 2 Comments

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Author Notes: Beets with Pistachios and Mint is my attempt to recreate the dish that impressed me at a friend's wedding. It is incredibly simple: roasted beets marinated in mild vinegar served atop a small pool of creme fraiche and topped with roasted pistachios. The beet juice mixes every so slightly with the creme fraiche, so that when you scoop up a serving the colors mix into a beautiful swirly pink. The pistachios add a pleasant crunch and the mint perfumes the dish. It is a perfect simple side dish for summer. - My Pantry Shelf

Serves 4

1 pound roasted beets, cooled
1/4 cup champagne vinegar
1/2 cup creme fraiche
salt and freshly ground pepper
1/4 shelled roasted pistachios
2 tablespoons thinly sliced fresh mint leaves

When ready to serve, spread the creme fraiche on the bottom of a shallow bowl, top with beets. Sprinkle with salt and pepper to taste. Toss pistachios and mint over the top.