Roasted Beets With Pears and Pistachios
- Total Time
- About 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1pound beets
- 1pound quartered pears
- chopped pistachios
- wine vinegar
- olive oil
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Preparation
- Step 1
Heat the oven to 400.
- Step 2
Wash 1 pound beets, wrap each in foil and put on a baking sheet.
- Step 3
Put 1 pound quartered pears on the baking sheet, and toss with olive oil.
- Step 4
Roast until a knife pierces the beets with little resistance, 45 to 90 minutes, and the pears are tender and browned (remove when done, before the beets).
- Step 5
When the beets are cool enough to handle, peel, and cut into chunks; toss them and the pears with chopped pistachios, wine vinegar and olive oil.
- Step 6
Garnish: Mint.
Private Notes
Comments
Made this in a no waste version: Cut beets to bite sized pieces and put in oven. After 30 minutes, add pears and seasoning and put in oven again for 30 minutes. I did add some thyme and feta. No need to waste aluminum foil.
I agree with Juker- no alum foil. I peeled and cut beets, roasted for 30 minutes, then added pears on a different roasting tray for another 15-20 minutes, while beets continued to roast. I wasn't eating until later, so left all at room temp. Eventually, I layered them in a bowl- beets, pears, mint, poured vinegar over this and a drizzle of pomegranate molasses. Then more layers of same, and finally pistachios- loved it.
Thanks for the tips. The mint and feta put it over the top. I used sherry vinegar, yum!
I made this dish cold and used lemon juice instead of vinegar and it was really good
Chop and peel beets. 30 min w olive oil spray maldon salt and squeeze of lemon. Add pears. Add thyme. Mix of d’anjou and Bosch.
Even after ten years, this is one of my favorite recipes. We served it with one lamb chop each, pistacios and mint. Unbeatable as a light supper.
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