Move to the Beet

...or in this case, just keep moving. It's been a busy week (well really a busy month, and if I stop to think about it, a busy year...), but not TOO busy that I can't take a moment to share a quick and easy dish—Roasted Beets Topped with Pistachios, Feta & Mint.

There's a lot to love about this dish: easy to make ahead (roast the beets a day or two before), vegetarian-friendly, easily doubles or triples, great as an appetizer or side dish...or even 3/4 of a great salad (just throw in some greens and call it a day).

My beets were part of my epic farm haul (more on that here), but if you don't have time to make your own, use pre-steamed and ready-to-use (Love Beets is a great brand.)

you'll need...

large steamed beets (cleaned and de-skinned)

feta cheese (about 1/4 cup (or more!) for every large beet)

unsalted pistachios, de-shelled (raw or roasted, about 1 heaping tablespoon per beet)

a handful of fresh mint

to make..

Slice beets into rounds and arrange on large plate or platter. Cover with crumbled feta (goat cheese would work nicely too). Sprinkle on some pistachios, and finish with a small handful of julienned mint. I like to serve mine with a little honey-balsamic dressing on the side, or drizzled ever-so-lightly on top. To make the dressing, I usually just eyeball a big squeeze of honey, a hearty splash of balsamic and twice as much oil as vinegar. Combine in a mason jar, (cover) shake and use. More precise (and great) dressing ideas can also be found here.

now beet it! (sorry...food puns...the epitome of all I love)

#appetizer #easy #beets #feta #goatcheese #mint #sidedish #pistachios