Honey Glazed Beets with Mint Creme Fraiche & Pistachios
These ain't your grandma's beets!
Whether served as an appetizer or a main course, this dish has such a layered flavor profile that every bite will make you think about when you're making it next!
2 bundles Medium sized Golden and Purple Beets
1 tbsp honey
2 tbsp butter
salt & peppers
1/4 cup unsalted pistachios
4oz creme fraiche
zest of 1 lemon
1/4 cup chopped fresh mint
1/4 cup fresh flat leaf parsley
1/4 cup water
Preheat the oven to 400℉ and tear aluminum foil in squares (the same amount as you have beets).
Place each beet in its own foil square, drizzle with olive oil, sprinkle with salt & pepper and wrap in foil.
Place the wrapped beets on a baking sheet and bake for 45min-1hr depending on size. The smaller ones should only take 45 minutes but the larger ones might take up to an hour. You'll know they're ready by being able to easily pierce them with a knife.
While the beets are in the oven, prepare the creme fraiche by placing it in a bowl and mixing with the lemon zest and about half the chopped mint. Refrigerate until you're ready to assemble the dish.
Once they've cooled enough to handle, rub the beets with a paper towel to remove the skin. Then, cut them into quarters and allow them to cool completely.
Fill a high-sided saute pan with 1/4 cup of water, the honey and butter and place over medium-high heat; stir gently. Once the mixture begins to thicken and form a glaze, turn off the heat, add the cooked beets and toss to coat them in the glaze. Season to taste with salt and pepper.
Toast the pistachios in a small sauté pan over medium heat just until they're warm and become fragrant. Cool and chop or crush them slightly but leave big enough pieces for a great crunch in the dish- you'll thank me later.
To serve, spoon the creme fraiche mixture over the bottom of a medium serving dish. Place the warm beets on top of the creme fraiche in a single layer. If there's any glaze leftover in the pan, pour it over the beets. Sprinkle the pistachios over the beets. Tear the parsley leaves with your fingertips and let them fall naturally over the beets. Sprinkle on the rest of the mint, add a few grinds of fresh black pepper and enjoy!
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