Beets with Goat Cheese, Nigella Seeds, and Pistachios

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

• Sal kosher

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

• 110g fresh goat cheese, crumbled, divided

• Pimienta negra recién molida

• 1 teaspoon nigella seeds

• Sal marina en escamas (como Maldon)

• Aceite de oliva (para servir)

• 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.