Beets with Goat Cheese, Nigella Seeds, and Pistachios
A vibrant and elegant dish combining tender smashed beets with creamy goat cheese, crunchy pistachios, and aromatic nigella seeds. The beets are steamed and seasoned with smoky paprika, creating a perfect balance of flavors and textures.
Ingredients
- •2 tablespoons chopped raw pistachios
- •¼ cup white wine vinegar
- •¾ teaspoon hot smoked Spanish paprika
- •1 to taste Kosher salt
- •1 pound beets
- •4 ounces fresh goat cheese
- •1 to taste black pepper
- •1 teaspoon nigella seeds
- •1 to taste flaky sea salt
- •2 tablespoons olive oil
- •
Cooking Instructions
- 1.
Toast pistachios in a dry small skillet over medium-high heat, stirring often, until golden brown, about 5 minutes; let cool.
5 min
- 2.
Combine 1/4 cup vinegar, 1/2 teaspoon paprika, and a pinch of kosher salt in a large saucepan and add water so mixture comes 1" up sides of pan. Fit with a steamer basket and bring liquid to a simmer over medium. Add beets, cover pan, and steam until tender, 30-40 minutes. Transfer to a large bowl and let cool slightly.
40 min
- 3.
While beets are still warm, add 2 ounces goat cheese, remaining 1 tablespoon vinegar, and remaining 1/4 teaspoon paprika; season with kosher salt and pepper. Coarsely smash beets with a fork or potato masher, leaving some bigger pieces.
5 min
- 4.
Serve topped with nigella seeds, pistachios, sea salt, and remaining goat cheese and drizzled with oil.
2 min
