Grapefruit Roasted Beets with Greens, White Beans & Pistachio Butter

Ingredients

• 3-4 beets with greens, peeled and greens separated
• 1 tablespoon sherry or balsamic vinegar
• 2 tablespoons grapefruit juice
• 1 tablespoon olive oil
• sea salt and ground black pepper to taste
• 1 cup shelled pistachios plus extra for garnish
• olive oil
• sea salt
• 2 cups cooked white beans
• olive oil
• the beet greens
• 2 tablespoons grapefruit juice
• sea salt and ground black pepper to taste
• 1 teaspoon pink peppercorns, ground up/crushed
• flaky sea salt, such as Maldon

Instructions

1. 1

   Preheat the oven to 400°F.

2. 2

   Cut the beets into 1 inch wedges and place them in a glass baking dish. Add the sherry vinegar, grapefruit juice, olive oil, salt, and pepper. Toss to coat the beets evenly. Cover the dish with foil and roast for 30 minutes or until the beets give when pierced with a small knife. Uncover the beets, toss them around and roast them for 5-10 more minutes, just to evaporate some of the juices.

3. 3

   While the beets are roasting, make the pistachio butter. Place the shelled pistachios in a food processor or high speed blender. Gradually pulse or blend until you have a smooth paste, scraping down the sides here and there with a spatula. I had to add some olive oil at one point to get the motor of my blender moving a bit. Once you have a smooth paste, scrape the butter into a small bowl. Stir in a pinch of salt and a little extra olive oil to get it to a slightly runny consistency. Set aside.

4. 4

   Heat some oil in a sauté pan over medium heat. Add the beet greens and stir. Season with salt and pepper. Add the grapefruit juice. Keep tossing them until all of the greens are lightly wilted. Remove from the pan and chop them up. Toss the chopped greens with the white beans, some olive oil, and lots of salt, and pepper.

5. 5

   Lay the beans and greens on the base of your serving plate. Arrange the roasted beet wedges on top and finish the plate with some spoonfuls of pistachio butter. Garnish with the pink peppercorns, flaky salt, and extra chopped pistachios. Serve warm or at room temperature.