Roasted Beets Tossed in Balsamic Vinegar with Pistachios

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8 ounces fresh beets, peeled and cut into 1″ pieces
1/4 cup olive oil
salt and pepper to taste
1/4 cup shelled pistachios, shelled and chopped
1/2 teaspoon garlic powder
1/4 cup balsamic vinegar
1/4 cup blue cheese or feta crumbles {optional}


Preheat oven to 425 F degrees.

Peel the beets and cut them into 1″ pieces. In a large bowl toss the beets with 1 tablespoon olive oil and place them on a cookie sheet.

Sprinkle with salt and pepper and roast at 425º for 15 minutes, turn beets over and roast another 10-15 minutes or until tender.

While the beets are in the oven, whisk together the balsamic vinegar, remaining olive oil, garlic powder, shelled pistachio bits and salt and pepper to taste.

Once the beets are done cooking and have cooled down, toss with dressing.

Garnish with blue cheese or feta crumbles and serve.