Pistachio Beets

Beets cooked the only way I like them!

Recipe for

Pistachio Beets, Plant based no added fat

Or “Beet recipe for people who hate beets”

3 large beets or enough to make about 2 cups shredded or julienned

3 tablespoons fresh minced garlic

¼ cup finely chopped pistachio nuts, plus 2 tablespoons for topping
Dash black ground pepper

1/4 tsp sea salt
Vegan blue cheese salad dressing as optional serving topping
(We like Walden Farms)

Raw Beets, peeled and julienned

Prepare baking pan by spraying lightly with oil.

Wash, peel and prepare raw beets by shredding or cut into fine matchsticks (julienne).

Toss in bowl with other ingredients and place into prepared baking dish such as a glass loaf pan.  Top with reserved pistachio nuts.

Bake at 350 degrees Fahrenheit for 45 minutes or until beets are tender and nuts have browned.

Note:  This may seem like a lot of garlic and a lot of nuts, but it is what makes the balance of flavors in this dish taste so great.  I really don’t normally like the flavor of beets but this dish actually has me begging for more.