Braised Beets, Toasted Pistachio, Truffle Oil, Salt & Green Onion


Beets are so dirty beautiful and bright and earthy and smooth.  Like biting into a savory sweet gum drop without the fear of rotting your teeth.  Such a gem in the vegetable world,  appropriately we’ll pair them with other jewels Like Pistachio and white truffle to add a sophisticated crunch and enhanced earthiness follow by that twang of salt that makes your tongue dance a jig.


  • 3-4 medium size beets, wash and clip any loose end, leave skin on
  • 1/2 cup pistachios raw
  • 1/4 cup water or wine
  • 1 tsp white truffle oil or a bunch of drips from the mini bottle
  • 1 tsp green onion, sliced thin
  • 3/4 tsp maldon salt
  • 1/2 tsp black pepper
  • 1, 15 inch piece of tin foil and a pie pan.



  1. Braise beets skin on:  place beets in middle of tin foil and wrap them air tight, place in pie pan and roast @350 for 35 minutes until soft (use skewer)
  2. Remove from heat, un wrap and allow to cool a few minutes then rinse and peel with hands under cold running water
  3. Slice beets into clean wedge and set aside for plating


  1. crush pistachio as much as possible and layer on oil sprayed small sheet pan with a little salt and seasonings and black pepper and toast for 20 minutes in 350 degree oven


Sometimes we’ll add a dash on granulated onion or garlic or chopped thyme for added flavors even a small drizzle of agave to help candy them is good.

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