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Dec 11, 2010 10:59 AM

Trying to recreate a recipe: beets with pistachio @ Lupa

Had this for the first time the other night. Super delicious -- and original. Want to recreate it (or something close) for a holiday dinner. Has anyone had this? Can anyone decipher how to recreate it?

The dish was served room temp. Beets boiled. Covered in pistachio cream sauce and topped with crumbled pistachios. But the sauce wasn't too sweet and was actually spicy. Perhaps ground chili pepper or even fresh chili.

Thank you recipe sleuths....

170 Thompson Street, New York, NY 10012

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  1. From his new cookbook, MOLTO GUSTO, apparently...

    Roast 2 bunches beets at 400F until tender.
    Grind 1/2 cup shelled pistachios, then add 3 TBL water to incorporate..

    Add 2 Tbl. pistachio oil and pulse, adding more water if necessary.

    Remove skins from beets and cut into chunks. Toss with red wine viniagrette (recipe on another page) and let stand 10 minutes to one hour before serving.

    Sprinkle beets with remaining shelled pistachios and spoon nut butter alongside the beets.

    1 Reply
    1. re: erica

      Awesome, thank you so much, can't wait to try this!

    2. So funny . . . I've been trying to replicate that ever since the first time I had it, four or five years ago. It is divine. Just this past week, I finally made pistachio butter (from a Keller recipe in Ad Hoc at Home) and tossed it with beets and chopped nuts. They were good, but it was not the same dish. (I did, however, in the process of making the pist. butter, end up with the most delicious pistachio-infused cream after braising the pistachios.)
      I am so happy to see that Erica has uncovered the secret. Now, I need to get some pistachio oil and try Batali's recipe.

      1 Reply
      1. re: nomadchowwoman

        Let us know how it turns out.

        I happen to have a bottle of the LeBlanc pistachio oil in my frig--I brought it home from Paris and had no idea what to do with it. Until now!!