Roasted Pesto Beets Food

BEETS WITH WALNUT PESTO

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.

ROASTED CARROTS AND BEETS WITH PECAN PESTO

Steps:

• Preheat the oven to 425 degrees F. Toss the carrots with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Tear off 3 pieces of foil; put 2 beets on each sheet. Drizzle the beets with 1 tablespoon olive oil and wrap in the foil. Transfer the carrots and beets to the oven; bake the carrots until browned and tender, 30 to 35 minutes, and bake the beets until easily pierced with a knife, 50 minutes to 1 hour.
• Meanwhile, toast the pecans in a small dry skillet over low heat, stirring, about 5 minutes; let cool. Transfer to a food processor; add the parsley, mint, garlic, lemon zest, 2 tablespoons water, 1 teaspoon salt and a few grinds of pepper. Pulse a few times to make a paste. With the machine running, gradually add the remaining 1/3 cup olive oil and puree until smooth. Add the parmesan and pulse to combine.
• Let the beets cool slightly, then peel and cut into wedges. Transfer to a large bowl or serving dish and add the carrots and pesto; toss to coat. Season with salt and pepper.

BEET-GREEN PESTO

Steps:

• Pistachios: Toast pistachios in a skillet over low heat until they're light brown in spots, with a toasty aroma, 2-3 minutes.
• Greens: Pull leaves from stems and wash thoroughly (they can be sandy). Bring a large pot of salted water to a boil, and blanch the greens for 20 seconds (to preserve their color). Using a slotted spoon, transfer them to a bowl of ice water (to stop the cooking).
• Pesto: Purée the pistachios, garlic, and oil in a food processor until nuts are combined with the oil but still chunky (you don't want to make nut butter). Remove greens from the ice water and squeeze out excess water. Roughly chop them and add to the food processor with a pinch of salt. Pulse to combine, leaving the pesto slightly chunky. Taste for seasoning. Push down the sides of the bowl and pulse 5 more seconds.
• Assembly: Toss half of the pesto with the cooked penne, adding more as needed. Serve immediately.

ROASTED PESTO BEETS

Steps:

• salt boiling water for the beets and boil until just tender , not too soft.
• preheat oven to roast at 400.
• Drain beets and allow to cool then slice and cover with pesto , salt and pepper to taste.
• Arrange on a greased baking sheet and put into oven until they appear slightly brown on edges about 10 to 15 minute.

ROASTED PESTO BEETS

Steps:

• Place the beets in a large saucepan and cover with 1 inch of water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the beets are just tender, about 30 minutes. Drain, and allow the beets to cool until you are able to handle them. Peel and cut into 1/2 inch thick slices, then toss with the pesto in a bowl.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Spread the beets out onto the prepared baking sheet. Bake in the preheated oven until the beets are hot and have turned slightly brown around the edges, 10 to 15 minutes.