A side dish that’s as good in Spring as it is in the Fall. I like to make this at Thanksgiving. It starts with oven roasted beets. I prefer to cube them, then roast for about 40-50 minutes until soft – but not browed.
I finished them with crumbled goat cheese and lots of shelled and crushed pistachios. Bonus points if you can get golden and red beets into the dish – it’s really an eye popper!
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!