Beets get the full luxe treatment here. First, they’re roasted, then torn into chunks and cooked in a sticky maple-Dijon-balsamic glaze until lightly charred. The craggy crevices of the torn beets allow them to absorb all the flavors of the tangy glaze, which mellows some of their natural sweet earthiness. The char brings a subtle smokiness, adding a dynamic twist. Once glistening, the beets are plated on a schmear of dreamy and fatty pistachio butter, which slices right through any earthy funkiness. Finally, they’re dappled with fresh mint to brighten them up.
This is my all-time favorite beet dish, and it’s guaranteed to win over even the biggest beet skeptics. You can make this a heartier meal by serving with the optional cooked lentils and a hunk of seeded whole-grain bread. Or serve it over farro or crispy quinoa.