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Marinated Beets with Pistachios and Tarragon

These get better with time, so don’t hesitate to make them up to 2 days ahead. Skill Level: Intermediate

15 min Prep
195 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 187
Protein 3.3g
Total Carbohydrates 10.7g
Dietary Fiber 2.5g
Net Carbohydrates 8.2g
Sugar 6.9g
Total Fat 15.2g
Saturated Fat 2.0g
Trans Fat 0.0g
Cholesterol 0.0mg
Sodium 227.3mg
SmartPoints® 5.0


  • 1 pound fresh beets, trimmed, scrubbed
  • 1/2 cup red wine vinegar, divided
  • 1/3 cup olive oil, divided
  • 1 dash kosher salt, to taste
  • 1 shallot, finely chopped
  • 1 teaspoon fresh thyme, chopped
  • 1/4 cup shelled and chopped pistachios
  • 2 Tablespoons chopped fresh tarragon


  1. Preheat oven to 425 °F. Combine beets, half the vinegar, a couple tablespoons of the oil, and ¼ cup water in a baking dish; season with salt. Cover with foil and steam until beets are tender, 40–50 minutes. Let cool slightly. Rub off skins with paper towels; cut beets into quarters (or ½” wedges if larger).
  2. Toss beets with shallot, thyme, remaining vinegar, and remaining oil in a large bowl; season with salt. Let sit at least 2 hours.
  3. Toss with pistachios and tarragon just before serving.


If you make them ahead, cover and chill to store. Serve at room temperature.


Price Per Serving based on average national price: excludes store savings and local grocery store pricing