adapted form Bon Appetit January 2015

Steaming is back! The vinegar-and-spice-infused liquid flavors the beets as they cook.




  • 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
  • Flaky sea salt (such as Maldon)
  • Olive oil (for serving)


  1. Toast pistachios in a dry small skillet over medium-high heat, stirring often, until golden brown, about 5 minutes; let cool.
  2. 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.
  3. 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.
  4. Serve topped with pistachios, sea salt, and remaining goat cheese and drizzled with oil.