Name: Glazed Torn Beets With Pistachio Butter & Mint
Yield: Serves 3 as a main, 6 as a side
Ingredients: 2½ Tbsp. pure maple syrup; 1½ Tbsp. Dijon mustard; 1 Tbsp. aged balsamic vinegar; 1½ tsp. apple cider vinegar; ⅛–¼ tsp. cayenne pepper; 1 tsp. kosher salt; Freshly ground black pepper; 3 cups (13.5 ounces/390 g) raw, unsalted shelled pistachios; ½ heaping tsp. fine sea salt, plus more if needed; 1½–2 pounds (680–910 g) medium red or golden beets (about 6 beets); 2 Tbsp. extra-virgin olive oil, plus more for roasting; Kosher salt; ½ cup (100 g) French green lentils or black beluga lentils (optional); ½ cup (8 g) fresh mint leaves, chopped; Flaky sea salt; A few squeezes of fresh lemon juice

Glazed Torn Beets with Pistachio Butter on a plate with drinks.

Photo by Nisha Vora

Beets get the full luxe treatment here. First, they’re roasted, then torn into chunks and cooked in a sticky maple-Dijon-balsamic glaze until lightly charred. The craggy crevices of the torn beets allow them to absorb all the flavors of the tangy glaze, which mellows some of their natural sweet earthiness. The char brings a subtle smokiness, adding a dynamic twist. Once glistening, the beets are plated on a schmear of dreamy and fatty pistachio butter, which slices right through any earthy funkiness. Finally, they’re dappled with fresh mint to brighten them up.

This is my all-time favorite beet dish, and it’s guaranteed to win over even the biggest beet skeptics. You can make this a heartier meal by serving with the optional cooked lentils and a hunk of seeded whole-grain bread. Or serve it over farro or crispy quinoa.

Recipe notes

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