Marinated Beets with Pistachio

Beets are an important root crop in our Market Garden. We grow five varieties (chioggia, touchstone gold, red ace, boro, and cylindra) in seven successions. We start our beets in greenhouses, and then transplant the starters into the field to fully grow. Some beets are harvested for bunches: smaller beet roots with larger beet leaves (which, Market Garden Manager Josh Carter says are just as good as Swiss chard leaves, but much less appreciated). Other beets are kept in the ground longer to grow larger and further develop the sugars in the root. These are considered storage beets, which will be available in the colder months.

This growing season, the Inn Kitchen has been making great use of the beet harvest. Below is a favorite dish (that is also a rotating side option in our Farm Store):

Marinated Beets with Pistachio


  • 3lb medium sized beets, tops cut off, and beets washed well
  • 1 C hot water
  • 1/2 C toasted shelled pistachios (walnuts or almonds also work well)
  • 1 C torn mint leaves and chives
  • 4” sprig of rosemary
  • 1 T good sherry vinegar
  • 1/4 C extra virgin olive oil
  • 1 T kosher salt + 1 t salt to finish


  1. Remove stems from beets and rinse thoroughly.  Toss beets with 2 T extra virgin olive oil and 1 T kosher salt.  Place beets in an oven proof dish.  Add hot water to the dish (this will help to steam the beets).  Cover dish and bake in the oven at 400°F for 1 hour or until fork tender. Allow for beets to cool for 30-45 minutes, or until cool enough to peel with a paper towel. 
  2. Once peeled, slice beets into small bite sized pieces.  Toss with sherry vinegar, olive oil, remaining salt, and herbs. Finish the dish with the toasted pistachios.

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