Beets with Goat Cheese, Nigella Seeds, and Pistachios

From the kitchen of Carly

Warm beets get tossed with creamy goat cheese and sharp vinegar while still steaming, then topped with toasted pistachios, nigella seeds, and a second helping of tangy cheese. Earthy, bright, and utterly craveable.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 tablespoons chopped raw pistachios
  • 11/4 cup plus 1 tablespoon white wine vinegar
  • 13/4 teaspoon hot smoked Spanish paprika, divided
  • 1Kosher salt
  • 11 pound beets, scrubbed, peeled, cut into 1/2" pieces
  • 14 ounces fresh goat cheese, crumbled, divided
  • 1Freshly ground black pepper
  • 11 teaspoon nigella seeds
  • 1Flaky sea salt (such as Maldon)
  • 1Olive oil (for serving)
  • 1Nigella seeds are available at Indian markets or online.

Instructions

  1. Toast pistachios in a dry small skillet over medium-high heat, stirring often, until golden brown, about 5 minutes; let cool.

  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.

  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.

  4. Serve topped with nigella seeds, pistachios, sea salt, and remaining goat cheese and drizzled with oil.