Beets with pistachio butter from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (page 268) by Mark Bittman

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Notes about this recipe

  • Emily Hope on December 03, 2010

    This one was a disappointment, especially because I love the idea of nut butters and veg together... The pistachio butter was bland, and I wonder if a neutral oil is really the way to go rather than olive or pistachio oil. I added quite a bit of lemon juice to the pistachio butter and to the beets which helped to perk things up, but even so the dish was not worth the effort (or the extra calories), especially since we had to shell a cup's worth of pistachios! To be fair, I used raw garlic in the pistachio butter rather than sauteing it, although I'm not sure how much difference that would have made. Oh well. I'd still like to try the variation with roasted carrots and walnut butter.

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