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Grapefruit Roasted Beets with Greens, White Beans & Pistachio Butter

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 -6
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Ingredients

Beets

  • 3-4 beets with greens, peeled and greens separated
  • 1 tablespoon sherry or balsamic vinegar
  • 2 tablespoons grapefruit juice
  • 1 tablespoon olive oil
  • sea salt and ground black pepper to taste

Pistachio Butter

  • 1 cup shelled pistachios plus extra for garnish
  • olive oil
  • sea salt

Beans & Assembly

  • 2 cups cooked white beans
  • olive oil
  • the beet greens
  • 2 tablespoons grapefruit juice
  • sea salt and ground black pepper to taste
  • 1 teaspoon pink peppercorns, ground up/crushed
  • flaky sea salt, such as Maldon

Instructions

  • Preheat the oven to 400°F.
  • Cut the beets into 1 inch wedges and place them in a glass baking dish. Add the sherry vinegar, grapefruit juice, olive oil, salt, and pepper. Toss to coat the beets evenly. Cover the dish with foil and roast for 30 minutes or until the beets give when pierced with a small knife. Uncover the beets, toss them around and roast them for 5-10 more minutes, just to evaporate some of the juices.
  • While the beets are roasting, make the pistachio butter. Place the shelled pistachios in a food processor or high speed blender. Gradually pulse or blend until you have a smooth paste, scraping down the sides here and there with a spatula. I had to add some olive oil at one point to get the motor of my blender moving a bit. Once you have a smooth paste, scrape the butter into a small bowl. Stir in a pinch of salt and a little extra olive oil to get it to a slightly runny consistency. Set aside.
  • Heat some oil in a sauté pan over medium heat. Add the beet greens and stir. Season with salt and pepper. Add the grapefruit juice. Keep tossing them until all of the greens are lightly wilted. Remove from the pan and chop them up. Toss the chopped greens with the white beans, some olive oil, and lots of salt, and pepper.
  • Lay the beans and greens on the base of your serving plate. Arrange the roasted beet wedges on top and finish the plate with some spoonfuls of pistachio butter. Garnish with the pink peppercorns, flaky salt, and extra chopped pistachios. Serve warm or at room temperature.

Equipment

Recipe Notes

  • The pink peppercorns aren't totally necessary--just nice sometimes! You can finish this with some fresh black pepper and a pinch of flaky salt instead.
  • Also, some kind of briny, pickled component wouldn't be out of place on top of this--like some capers or pickled red onions if you've got them around.
Grapefruit roasted beets with their greens, white beans, and pistachio butter is a hearty and bright Winter salad full of nourishment.