Saturday, October 16, 2010

Roasted Beets with Parsley Pesto

Lovely and delicious -- but more of a side dish or snack than a main course.

1 bunch beets (4-5 beets)
1 tablespoon salt

Preheat oven to 375F.

Wash beets. Trim leaves and base.

Tear one square of aluminum foil per beet.

Place salt in a small bowl. Lightly roll each beet in the salt, then wrap in aluminum foil. Repeat until all the beets are finished.

Place wrapped beets on baking sheet and cook for 30 to 45 minutes, or until beets are tender.

Remove beets from the oven. Carefully unwrap the foil on a beet, then hold the beet under cool running water and gently remove the skin. Repeat with remaining beets.

Cut beets in small pieces and serve with parsley pesto (recipe below).

Parsley Pesto Ingredients
1 bunch parsley, washed
2 cloves garlic
1/4 cup walnuts
1/4 cup grated parmesan cheese
dash salt
pepper to taste
2 tablespoons olive oil
1 tablespoon water

Place parsley, garlic, walnuts, cheese, salt and pepper in a food processor, and process until finely blended.

Scrape down the food processor bowl, then, with food processor running, carefully pour oil and water down the feed tube and process until smooth.


Rose said...

Beautiful pictures, and it sounds like a wonderful combination of flavors.

Healthy. Happy. Well. said...

This is so unique I love it!

Monet said...

The colors are just stunning...I want to get some golden beets at the market tomorrow. And that parsley pesto sounds like the perfect accompaniment. Thank you for sharing!

Beatrice said...

Thank you! I should add that I first had this (or a variation of this) at a restaurant, with arugula pesto. I really like the parsley pesto, but encourage you to experiment!

Anonymous said...

Looks delicious...thanks for sharing it!

sweetlife said...

great shots, I love the combo of parsley with beeets, and roasted even better...yum