Pickled Beets with Goat Cheese and Pistachios

This is a recipe we adapted from The Purple Pig in Chicago. Easy and delicious! If beets are in season, roast them and pickle them.


  • 1 jar (16 oz.) whole pickled beets (we use Aunt Nellie’s)
  • 4 oz. Goat Cheese
  • Heavy cream
  • Handful Pistachios shelled
  • Salt and cracked pepper

Drain beets and let them dry on a paper towel. Whipped goat cheese with about 2 T cream until smooth. Add some salt and cracked pepper. Break pistachios into pieces with the flat side of a large knife. Toast them in a dry pan until they start to brown. Put beets in a bowl, add cheese then top with nuts.

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