BEETS WITH WALNUT PESTO
Try red or golden beets in this flavorful side dish with a parsley pesto.
Provided by Food Network Kitchen
Time 40m
Yield 4-6
Number Of Ingredients 8
Steps:
- Cut off the leafy tops of the beets, leaving about 1/2-inch of the stem, and reserve them for another use. Wash the beets well to remove all of the sand. Peel with a vegetable peeler while wearing gloves.
- Cover the peeled beets with cold water in a medium saucepan and salt generously. Bring to a boil over high heat, then lower the heat to medium and cook until fork-tender, 20 to 30 minutes. Drain the beets into a colander and cut them into quarters.
- Meanwhile, combine the parsley, walnuts and garlic in a food processor and pulse until coarsely chopped. Add the olive oil and process until smooth. Stir in the Pecorino and vinegar and season with salt.
- Toss the beets in a bowl with some of the pesto. Transfer the remaining pesto to a small ramekin and serve the beets with more pesto on top.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
