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Beets With Goat Cheese, Nigella Seeds, And Pistachios

The vinegar-and-spice-infused liquid flavors the beets as they cook.
From: bonappetit.com SERVES 4

2 tablespoons chopped raw pistachios
¼ cup plus 1 Tbsp. white wine vinegar
¾ teaspoon hot smoked Spanish paprika, divided
Kosher salt
1 pound beets, scrubbed, peeled, cut into ½” pieces
4 oz. fresh goat cheese, crumbled, divided
Freshly ground black pepper
1 teaspoon nigella seeds
Flaky sea salt (such as Maldon)
Olive oil (for serving)

Toast pistachios in a dry small skillet over medium-high heat, stirring often, until golden brown, about 5 minutes; let cool.

Combine ¼ cup vinegar, ½ tsp. paprika, and a pinch of kosher salt in a large saucepan and add water so mixture comes 1” up sides of pan. Fit with a steamer basket and bring liquid to a simmer over medium. Add beets, cover pan, and steam until tender, 30–40 minutes. Transfer to a large bowl and let cool slightly.

While beets are still warm, add 2 oz. goat cheese, remaining 1 Tbsp. vinegar, and remaining ¼ tsp. paprika; season with kosher salt and pepper. Coarsely smash beets with a fork or potato masher, leaving some bigger pieces.

Serve topped with nigella seeds, pistachios, sea salt, and remaining goat cheese and drizzled with oil.