Wednesday, October 2, 2013

Beet Pistachio Cakes

Featured Ingredient: Pistachios

I’m most definitely willing to go nuts for pistachios. They are likely my favorite nut. If they weren’t a little pricy, I’d have a bowlful beside my computer everyday. An indulgence that would bring many nutritional perks.

It’s the only nut to deliver lutein, a carotenoid antioxidant often found in dark, leafy greens which is stored in the retina where it helps maintain good vision. The verdant nut also contains more blood-pressure lowering potassium than others and is rich in phytosterols, shown to chip away at high cholesterol numbers.

When it comes to muffin tin creations, it’s understandable that you would like more sweet than savory when it comes to pistachios. But they are the perfect crunchy topping for these fetching beet cakes. Managing to be both homey and sophisticated, these vibrant cakes are sure to convert beet bashers. The tangy goat cheese adds creamy goodness while fennel provides a slight hint of licorice flavor that works well with the earthy beet sweetness.

Speaking of pistachios, it’s time for another Muffin Tin Mania giveaway. The kind folks at Setton Farms (a major pistachio grower in the U.S.) have come up with some amazing pistachio-cranberry bites that they would like to award to one of my readers. They have minimal ingredients and I’ve been grabbing them as a healthy nibble come mid-afternoon.

To enter, all you need to do is leave a comment on this blog post that says “I Go Nuts for Pistachios” along with some way of identifying yourself such as your initials, name or email address and I will use this online tool to randomly select a winner. I’ll announce the winner of the Setton Farms Pistachio Chewy Bites on Wednesday October 9th, so if you entered write the date down on your calendar and check back in then for a chance to claim your prize.

Beet Cakes

1 pound beets, grated (about 4 medium sized)
1 large egg
3 tablespoons flour of choice
2 tablespoons finely chopped chives
1 tablespoon apple cider vinegar
2 garlic cloves, minced
2 teaspoon horseradish (optional)
1 teaspoon fennel seeds
2 ounces semi-soft goat cheese, crumbled
1/3 cup pistachios, finely chopped

Preheat oven to 350 degrees F. In large bowl, combine beats, egg, flour, chives, vinegar, garlic, horseradish if using, fennel, and salt and pepper to taste. Divide mixture among 10 standard sized silicon or greased muffin cups making sure to tightly pack in the beets to help keep them together during cooking.

Bake for 20 minutes and let cool for several minutes before unmolding. To unmold, run a butter knife around the edges of the beet cakes, place a flat object over top of the muffin tin such as a cutting board and turn the tin upside down. Sometimes it helps to tap the tops to dislodge the contents. Serve topped with goat cheese and pistachios.


  1. Can the be made with chia egg instead? They sound great!

  2. I Go Nuts for Pistachios..These sound really yummy. I've never had beets and pistachios together but they are two of my favorite things, so they must be a great pair.

  3. Matthew,
    I have been following this blog for years and love your food. I just got done reading a fascinating article in IDEA personal trainer journal about the flawed nature of calorie counts in many of the foods we eat and couldnt believe you were the author. I am going to mention this in my blog and hand this article to my clients. Great News!
    Thanks Jim Hart

  4. Hey James;

    Glad you enjoyed my article. I think the new science coming out about how calories are not created equal is pretty awesome.


I love hearing from fellow muffin tin fans, so let me know what is on your mind.