Beet Salad with Pesto Sauce
Salads • Italian
Description
Beet Salad with Pesto Sauce
Ingredients
- Beetroot 6 pieces
- Basil 5 oz
- Pistachios 5 oz
- Parmesan Cheese 0 oz
- Garlic 0 oz
- Olive Oil 10 fl oz
- Goat cheese 0 oz
Step-by-Step Guide
Step 1
Preheat the oven to 345°F.
Step 2
Thoroughly wash the beets, place them in a baking dish or skillet, and drizzle with olive oil (60 ml). Cover with foil and roast in the oven for fifty to sixty minutes (check for doneness with a knife). If you prefer to peel the beets, it's best to do so after they are roasted.
Step 3
Chop the basil and garlic, toast the pine nuts in a skillet, and grate the Parmesan cheese.
Step 4
Add the basil to the blender, pour in a tablespoon of olive oil, and blend until smooth. Gradually add the pine nuts, Parmesan cheese, garlic, and the remaining oil; blend until well combined.
Step 5
Dice the beetroot, drizzle with pesto sauce, serve, and garnish with toasted pine nuts. You can also add slices of goat cheese for extra flavor.
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