Ingredients for Beets with Goat Cheese, Nigella Seeds, and Pistachios

• 2 tablespoons chopped raw pistachios

• 60ml plus 1 tablespoon white wine vinegar

• 3/4 teaspoons hot smoked Spanish paprika, divided

• Sale kosher

• 450g beets, scrubbed, peeled, cut into 1/2" pieces

• 110g fresh goat cheese, crumbled, divided

• Pepe nero macinato fresco

• 1 teaspoon nigella seeds

• Sale marino a scaglie (come il Maldon)

• Olive oil (for serving)

• Nigella seeds are available at Indian markets or online.

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

Combine 60ml vinegar, 1/2 teaspoons 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.

While beets are still warm, add 60g goat cheese, remaining 1 tablespoon vinegar, and remaining 1/4 teaspoons paprika; season with kosher salt and pepper. Coarsely smash beets with a fork or potato masher, leaving some bigger pieces.

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

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.