Sunset Beets Recipe
truffle goat cheese | radish | beet leaf pesto
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Ingredients
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Beets
Radish Salad
Beet Leaf Pesto
Topping
Method
Preparing the Beets
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wash and scrub the beets, then trim off the tops and tails. Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until tender when pierced with a fork. Once done, let them cool, then peel and slice.
Making the Radish Salad
- 2
Prepare the Radishes
While the beets are roasting, thinly slice the radishes. In a bowl, combine the radishes with lemon juice and salt. Toss well and let it sit to allow the flavors to meld.
Making the Beet Leaf Pesto
- 3
Blend the Pesto
In a food processor, combine the beet leaves, pine nuts, Parmesan cheese, garlic, and salt. Blend while drizzling in the olive oil until smooth. Adjust seasoning to taste.
Assembly
- 4
Combine and Serve
To serve, spread a generous amount of beet leaf pesto on a plate. Top with sliced roasted beets, a scattering of radish salad, and crumble the truffle goat cheese on top. Enjoy your Sunset Beets!
