Golden Beets & Carrots with Feta and Pistachios
A cozy, nourishing side dish that transforms beets into something delicious, even for beet skeptics.
Ingredients
- 1 small bunch of carrots rainbow carrots would be beautiful if you can find them!
- 3-4 golden beets peeled & rough chopped
- 1 shallot minced
- 1 tbsp olive oil
- 1-2 cloves of garlic minced
- ½ cup dry white wine
- S&P to taste
- 3 tbsp butter
For garnish:
- fresh parsley
- crushed pistachios
- feta
Instructions
- Wrap your beets in foil & bake or air fry at 400F for 40 mins or until fork tender. While they bake prepare your carrots.
- Rough chop carrots into small chunks. Sauté your shallot & garlic in the olive oil in a large saucepan over medium heat until fragrant & golden. De-glaze with white wine and add carrots. Allow to simmer gently uncovered for about 10 mins & fork tender. Season with salt and pepper.
- Once beets are cooked, unwrap from foil and let cool before peeling completely & rough chopping. In a separate pan, add 3 tbsp of butter over medium heat and swirl the pan so the butter browns evenly.
- Add carrots + beets to the browned butter and toss to coat. Let it come to a gentle simmer before plating. Garnish with fresh parsley, feta cheese + crushed pistachios.
Notes
I don't give measurements for the garnishes of feta, pistachios and fresh parsley because I do it by eye and how many of each ingredients that I have at home. A handful of each is suffice for the flavors to reach you!