I saw this recently in Cooking Light magazine, and it positively sang to me—beautiful golden beets, vibrant carrots and the crunch of pistachios. Yum.  I like to dollop plain Greek yogurt on mine too, or crumble goat cheese on top.  Swap out the pistachios for any nut you have on hand, or leave them off.

Serves 6


  • 2 pounds golden beets – trimmed (about 4 medium)
  • 1/2 cup thinly vertically sliced onion (red or yellow)
  • 2 carrots – thinly diagonally sliced
  • 4 Tblsp chopped roasted unsalted pistachios, divided in  half
  • 2 Tblsp very coarsely chopped fresh dill, divided into 1 1/2 Tblsp and 1 1/2 tsp portions
  • 3 Tblsp fresh orange juice
  • 2 Tblsp olive oil
  • 1 Tblsp white wine vinegar
  • 1/2 tsp black pepper
  • 1/4 tsp kosher salt


Preheat oven to 400°F.

Step 2
Wrap beets in foil; bake at 400°F for 1 hour or until tender. Cool beets slightly; peel (you can use a paper towel to rub off the skins with your hands) and cut into wedges.

Step 3
Combine beets, onion, carrots, 2 Tblsp pistachios, and 1 1/2 Tblsp dill in a medium bowl. Combine orange juice, oil, vinegar, pepper, and salt in a small bowl, stirring with a whisk until smooth. Add juice mixture to beet mixture; toss gently to coat. Arrange beet mixture on a platter. Sprinkle with remaining 2 Tblsp pistachios and remaining 1 1/2 tsp dill.