Just when I thought the beet salad was passé, I tried beets marinated in Katz’s Sauvignon Blanc Late Harvest Agrodolce vinegar. The earthiness of the golden beets, brightened by this amazing vinegar is a thing of beauty. The longer they sit, the better they get, so don’t hesitate to cook extra and keep them in the fridge for tomorrow’s lunch. They’re delicious on their own, topped with a little pistachio, or tossed onto salads, grains, and sandwiches.
1 pound baby yellow or red beets, trimmed, scrubbed
½ cup good quality white wine vinegar, divided
2 tablespoons plus ¼ cup extra virgin olive oil
1 medium shallot, finely chopped
1 teaspoon chopped fresh thyme
2 tablespoons coarsely chopped fresh herbs such as tarragon or oregano
¼ cup raw pistachios, chopped (optional)
Preheat oven to 425°. Combine beets, ¼ cup vinegar, 2 Tbsp. 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).
Toss beets with shallot, thyme, remaining ¼ cup vinegar, and remaining ¼ cup oil in a large bowl; season with salt. Let sit at least 2 hours. If desired, toss with pistachios and oregano just before serving.
Recipe slightly adapted from SHED Restaurant, Healdsburg