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

• Kosher salt

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

• 110g fresh goat cheese, crumbled, divided

• Freshly ground black pepper

• 1 teaspoon nigella seeds

• Flaky sea salt (such as 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.