Roasted Mixed Beets With Pistachio Pesto & Blue Cheese Crumbles Tarifi

Malzemeler

• . For The Beet s:, 2 1/2 Pounds Medium Sized Beets, Trimmed But Unpeeled (Mixed or One Variety), 2 Tablespoons Olive Oil. For The Pesto: 1 Cup Packed Fresh Basil, 3/4 Cup Fresh Parsley (or Mint), 1 Cup Olive Oil, 1 Cup Roasted Pistachios, 1 Tablespoon Fresh Lemon Juice, 3 Cloves Garlic, Salt & Pepper, To Taste. To Assemble: 4 Tablespoons Coarsely Chopped Roasted Pistachios, 1/2 Cup Blue Cheese Crumbles, Fresh Parsley, Basil, or Mint Leaves As Garnish

Hazırlanışı

1. Preheat oven to 400 degrees F. and place beets on a foil lined baking sheet. Bake the beets until they are tender when pierced with a knife. Remove the beets from the oven and allow to cool to room temperature. Use a sharp knife to peel the beets and cut into 1/4 inch slices/ Drizzle with the olive oil and arrange on a platter. Place the basil, parsley, 3/4 of the oil, pistachios, lemon juice, garlic, salt and pepper in a food processor and pulse until the mixture is coarsely blended. (You do not want a smooth mixture, but one with some texture). Taste the pesto and adjust seasonings as needed, and add the remaining oil. Drizzle about 1/3 to 1/2 cup of the pesto (depending on your taste), then sprinkle with the chopped pistachios and garnish with the fresh herb leaves. Serve at room temperature.

Paylaş