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
Ingredients
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1 pound
roasted beets, cooled
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1/4 cup
champagne vinegar
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1/2 cup
creme fraiche
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salt and freshly ground pepper
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1/4
shelled roasted pistachios
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2 tablespoons
thinly sliced fresh mint leaves
Directions
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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.
The bounty of each season is worth celebrating! Most of the meals I cook for my hungry family of four are based on whatever is fresh and bountiful in our yard or what we can glean from the yards of our friends and neighbors. The seasonal food we have in surplus goes into the canning jars. Even busy families can find time for fresh, homemade foods.
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