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Beets with Goat Cheese, Nigella Seeds, and Pistachios

['2 tablespoons chopped raw pistachios', '1/4 cup plus 1 tablespoon white wine vinegar', '3/4 teaspoon hot smoked Spanish paprika, divided', 'Kosher salt', '1 pound beets, scrubbed, peeled, cut into 1/2" pieces', '4 ounces fresh goat cheese, crumbled, divided', 'Freshly ground black pepper', '1 teaspoon nigella seeds', 'Flaky sea salt (such as Maldon)', 'Olive oil (for serving)', 'Nigella seeds are available at Indian markets or online.']

Toast pistachios in a dry small skillet over medium-high heat, stirring often, until golden brown, about 5 minutes; let cool.
Combine 1/4 cup vinegar, 1/2 teaspoon paprika, and a pinch of kosher salt in a large saucepan and add water so mixture comes 1" up sides of pan. Fit with a steamer basket and bring liquid to a simmer over medium. Add beets, cover pan, and steam until tender, 30-40 minutes. Transfer to a large bowl and let cool slightly.
While beets are still warm, add 2 ounces goat cheese, remaining 1 tablespoon vinegar, and remaining 1/4 teaspoon paprika; season with kosher salt and pepper. Coarsely smash beets with a fork or potato masher, leaving some bigger pieces.
Serve topped with nigella seeds, pistachios, sea salt, and remaining goat cheese and drizzled with oil.

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