grapefruit roasted beets, greens + white beans with pistachio butter // the first messpin it!beetspistachio_FINAL5pin it!grapefruit roasted beets, greens + white beans with pistachio butter // the first messpin it!
Well hey there. Wanna talk beets and self love today? I kinda do, so let’s hit it.

Cherubs and chocolate treats are cute and all, but identifying and seizing opportunities to love yourself are about a thousand times more crucial in the greater scope (ahem, DUH). I used to think that even a mere reflection on self-love was a waste of time because I could be doing work and accomplishing real, tangible things that I would probably love more. As I get older, my line of thought on this has veered to the other side. If you want to go after the things you want, it seems you also have to be mindful enough to give yourself the strength to take it all on first. There are plenty of opportunities to build yourself up and now, I find these moments in all manners of ways.

Food and nourishment are pretty obvious avenues. My current mode of life allows me to choose beautiful whole foods as a regular part of my weeks, and for this I’m very grateful. It’s nice to look into your fridge after a grocery day, see the different colours and textures, and then remember that it’s all for you and the wellbeing of those you keep close. It’s equally nice to look into your fridge, see nothing but various hot sauces and lightly wrinkled scraps of vegetables, turn to your pantry and somehow make a meal out of the whole mess. In the realm of cooking at home, that’s when I love myself the most. It feels like sorcery to serve up a full plate out of nothing.

Other ways of self love? Lately they’ve taken the form of learning how/when to say no, washing my face with manuka honey (one of my favourite parts of the day for real), taking a breather from the renovation happenings (we’re getting closer though!), keeping pineapples on the counter/in my face as a giant eff you to winter, giving into vulgar humour here and there, and marathoning this unbelievably good series in my sweats when I should have been working (oops). I guess the overarching theme here is finding little bits of peace and rest, which is a natural gravitational pull in the depths of winter. If you work in creative endeavours, some decidedly aware moments of pause seem to offer a whole lotta grace later on.

And then there’s these beets with pistachio butter. I bought the bunch at my fave local grocery shop and the cashier asked me if you could eat the tops/greens. I was so pumped that she even asked me that! Of course I gave her an enthusiastic yes! and of course I was overzealous in my explanation as to how one would cook them. Anyway, those greens flopped out the top of my canvas bag and just the sight of that was enough to make my day. I knew I wanted to pair them with citrus and pistachios. Some winter brightness vibes with deep roots.

A couple years ago, Mark and I had a warm and fuzzy spring dinner at Lupa in NY. We started with this big plate that had a little bit of each vegetable-based antipasti they were serving. There was one simple heap of boiled beets with a bit of balsamic vinegar and a dollop of pistachio butter on top, and do I even need to qualify this any further? Crazy good. I had been meaning to do a little remix of that tasty bite for a while, and here we are. I roasted my beets with grapefruit juice and sherry to brighten up that earthy-ness. I lightly sauté the beet greens, finishing them with even more grapefruit juice before chopping them up and adding them to a hearty base of white beans. Then there’s that cozy blanket of pistachio butter and a sprinkle of crushed pink peppercorns to finish–they offer a gentle heat that I always enjoy with citrus and sweeter vegetables.

So yeah, tons of pinks and reds–grooooan. But it’s out of self-lovin’ so shall we embrace it? :) xo

grapefruit roasted beets, greens + white beans with pistachio butter // the first messpin it!grapefruit roasted beets, greens + white beans with pistachio butter // the first messpin it!grapefruit roasted beets, greens + white beans with pistachio butter // the first messpin it!
Print the recipe here!
NOTES: The pink peppercorns aren’t totally necessary. Just finish it with some fresh black pepper or a sprinkle of za’atar, or even a nice fat pinch of salt. Also, some kind of briny, pickled component wouldn’t be out of place on top of this–like some capers or pickled red onions if you’ve got them around.

3-4 beets with greens, peeled + greens separated
splash of sherry vinegar (or balsamic vinegar)
juice from half a grapefruit
olive oil
salt + pepper

pistachio butter:
1 cup raw + shelled pistachios (+ extra for garnish)
olive oil

beans etc:
2 cups white beans
olive oil
the beet greens
the juice from half a grapefruit
salt + pepper
1-2 tsp pink peppercorns, crushed

Preheat the oven to 400 degrees F.

Cut the beets into 1 inch wedges and place them in a glass baking dish. Add the splash of sherry vinegar, grapefruit juice, a nice slick of olive oil, salt, and pepper. Toss to coat the beets evenly. Cover the dish with foil and roast for 30 minutes or until the beets give when pierced with a small knife. Uncover the beets, toss them around and roast them for 5-10 more minutes, just to evaporate some of the juices.

While the beets are roasting, make the pistachio butter. Place the raw pistachios in a food processor or high speed blender. Gradually pulse or blend until you have a smooth paste, scraping down the sides here and there with a spatula. I had to add some olive oil at one point to get the motor of my blender moving a bit. Once you have a smooth paste, scrape the butter into a small bowl. Stir in a pinch of salt and a little extra olive oil to get it to a slightly runny consistency. Set aside.

Heat some oil in a sauté pan over medium heat. Add the beet greens and stir. Season with salt and pepper. Squeeze in the grapefruit juice. Keep tossing them until all of the greens are lightly wilted. Remove from the pan and chop them up. Toss the chopped greens with the white beans, some extra olive oil, salt, and pepper. Lay the beans + greens on the base of your serving plate. Arrange the roasted beet wedges on top and finish the plate with some spoonfuls of pistachio butter. Garnish with the pink peppercorns and extra chopped pistachios. Serve warm or at room temperature.

  • Harriet06/02/2014 - 6:59 am

    This looks stupidly delicious and beautiful. Your topic today is also so heartwarming – I’m totally with you on loving yourself first so you can accomplish things – a nice reminder, especially this time of year when there’s such a focus on expressing external love (which isn’t so bad either!). I always love how genuine your posts feel – it’s always easy to connect with your words and recipes xxxReplyCancel

  • Kathryn06/02/2014 - 7:25 am

    I’m all for self-love. I’ve not been very good at it recently so probably need to take a leave out of your book. This = ace.ReplyCancel

  • Mimi06/02/2014 - 9:15 am

    I’m sorry but I can’t stop staring at your photos.ReplyCancel

  • thelittleloaf06/02/2014 - 9:18 am

    These photos are just incredible. Plus pistachio butter? Favourite thing ever.ReplyCancel

  • Teffy06/02/2014 - 9:34 am

    That looks insanely delicious.
    Never thought to add grapefruit to my beetroot. Sounds so good. I’ve got some blood oranges lying about, do you think I could use them instead?


  • Ileana06/02/2014 - 9:58 am

    I’ve never seen pistachio butter anywhere else. What an idea! I bet it’d be great swirled into ice cream, too.ReplyCancel

  • Ashley06/02/2014 - 10:39 am

    you had me at pistachio butter. Oh my!ReplyCancel

  • Ashley06/02/2014 - 10:43 am

    THIS — “If you work in creative endeavours, some decidedly aware moments of pause seem to offer a whole lotta grace later on.”

    SO true. Sometimes I feel so crazy busy and all over the place and without a moment to breathe. But then I take a break or meet up with a friend for coffee and it’s like a new world. Fab post, lady. Self love, FTW. <3 <3 <3ReplyCancel

  • shanna mallon06/02/2014 - 11:42 am

    “If you work in creative endeavours, some decidedly aware moments of pause seem to offer a whole lotta grace later on.” YES YES YESReplyCancel

  • Trisha06/02/2014 - 12:40 pm

    Beets and Self Love are both awesome! these photos are just amazing… this is a must try recipe for me and my new health kick. thanks! xReplyCancel

  • Ashley06/02/2014 - 1:29 pm

    Wow. What an inspiring and stunning recipe. I think pistachio butter may quickly become my new weakness. Gorgeous photos and marvelous writing, as always.ReplyCancel

  • Daria06/02/2014 - 1:30 pm

    I was just thinking about beeting myself up! Another unbelievable coinsedencd – pistachio butter was on diy wish list. Then you post this and everything comes together.
    It looks too good to be true. On my way to get these goodies!ReplyCancel

  • Katie @ 24 Carrot Life06/02/2014 - 1:48 pm

    What a beautiful and fresh looking salad! All of my favorite things in one dish. Can’t wait to try it!ReplyCancel

  • Eileen06/02/2014 - 3:38 pm

    This salad needs to get on my plate ASAP! That pistachio butter is calling my name. Hooray!ReplyCancel

  • Emma06/02/2014 - 6:05 pm

    If eating a giant plate of this = self-love than I love myself a whole lot :D
    Simply gorgeous. I am a beetroot fanatic and with all those other goodies too this dish has got to be wonderful.ReplyCancel

  • Allyson06/02/2014 - 6:14 pm

    Your writing is so lovely. I’ve been working like crazy recently and those words are like a balm to me- so often it’s been just a check list of things to get done and powering through the moments that could give me a little more sanity. I need to remember to pause more often.

    And this looks beautiful. I’m a beet disliker who is trying very hard to like beets, and I love everything else in this recipe. I might have to give this a spin.ReplyCancel

  • Gwen @SimplyHealthyFamily06/02/2014 - 9:22 pm

    Bam! No more necessary qualifications needed. I’m 100% sold and in l.o.v.e. Pinned and dreaming of this.ReplyCancel

  • Tereza07/02/2014 - 6:28 am

    Love the freshness of this salad with the grapefruit!ReplyCancel

  • Chloe07/02/2014 - 7:21 am

    made this for dinner tonight and everybody loved it! so simple but delicious and satisfying AND good for you. I didn’t have any pistachios (much to my disgust) so thinned out a bit of tahini with juices from the braised greens and it was yummy.
    delicious food is definitely the way to go on the self-love train. sending more warm and fuzzy’s your way :* xxReplyCancel

  • Ondina Maria07/02/2014 - 11:27 am

    This week one of my veggie dinners was boiled “farmer” beans with boiled beets and cabbage sautée in olive oil and garlic. Simple but delicious. I can’t wait to try this recipe with the pistachio butter (I love pistachios)ReplyCancel

  • amy07/02/2014 - 2:14 pm

    This looks gorgeous and delicious as always! I meant to write and say that I mentioned you in an interview for Get the Gloss here’s the link.

  • WOW!!!!!!!!!!! I love the look of these!!!!! I love the grapefruit – beetroot combination!!! :)ReplyCancel

  • yp08/02/2014 - 5:02 pm

    Lovely! Trying this week for my meal prep ! So hearty for winter and easy to makeReplyCancel

  • Megan08/02/2014 - 8:26 pm

    Made this tonight, and now I never want to eat beets any other way. The variety of textures and flavours (like the pop of pink peppercorns!) was awesome. Plus I have lots of leftover pistachio butter! Life is good. Thanks for your wonderful recipes!ReplyCancel

  • SouthernSpoonBelle11/02/2014 - 6:57 am

    This looks divine, and just the kind of food I’m feeling at the moment. The hubs will love it too with all those glorious beets– I’m going to make up the recipe and take it down to the beach for our Valentine’s Day picnic on Friday. Thanks! And happy day of love to yourself and your Mr.ReplyCancel

  • […] portobello mushrooms / broccoli and pistachio soup / smoked salmon and herbed goat cheese tartine /grapefruit roasted beets, greens + white beans with pistachio butter /cripsy quinoa and sweet potato tacos / creamy pasta verde with garlic brown butter breadcrumbs / […]ReplyCancel

  • Hannah13/02/2014 - 3:10 am

    How it has never occurred to me to combine beet with grapefruit I don’t know but, man Laura, I can’t WAIT to try it. So much goodness. And love too.ReplyCancel

  • Jennifer13/02/2014 - 1:02 pm

    I made this last night and it was delicious! But I may have had the juiciest grapefruit ever, because my beets were swimming in it, rather than ‘coated’.ReplyCancel

  • A Gluten Free Love Story14/02/2014 - 12:55 am

    This dish looks really yummy and the photography is gorgeous! I wish I could eat this food right off the page. I got to try this sometime.ReplyCancel

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  • Brian @ A Thought For Food16/02/2014 - 10:24 pm

    Amen to all of this. First of all, I’m glad there’s someone else out there who is totally in love with True Detective. I don’t know many people who are watching it… which is a shame because it is incredible. That last episode. Wow.

    Now, I’m totally in love with this recipe… I’m obsessed with both grapefruit and beets and will often pair the two, but never had I thought to roast the beets in the juice. Just brilliant.ReplyCancel

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  • Chelsea // The Naked Fig18/02/2014 - 10:05 am

    Pistachio Butter! SWOONReplyCancel

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  • IAmJ03/09/2014 - 12:55 pm

    Just wanted to thank you for this recipe. So delicious! I didn’t like beets until a few months ago and this might be my new favorite way to have them. And the pistachio butter is fantastic.ReplyCancel

  • allison12/12/2014 - 2:03 pm

    this is one of my favorite recipes, I didn’t like roasted beets until now! And the pistachio butter is so creamy and good, my first time having that! all these flavors go so well together, I will definitely be making this again! thanks :)ReplyCancel

  • […] for a salad […]ReplyCancel

  • […] This winter salad combines some of our favorite cool-weather flavors—the freshness of citrus and with the earthiness of beets. See the recipe. […]ReplyCancel

  • […] This winter salad combines some of our favorite cool-weather flavors—the freshness of citrus and with the earthiness of beets. See the recipe. […]ReplyCancel

  • Brittany08/01/2017 - 1:20 pm

    Just curious as to how well this keeps in the fridge? Would it last for a few days to eat off of for lunch? Dying to try it. Thanks!


    • Laura08/01/2017 - 3:38 pm

      I would probably leave out the greens if I was storing this in the fridge. You could hold it over for 5 days if you drizzled the pistachio butter over as you ate it!

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