Sunset Beets Recipe
Truffle Goat Cheese | Radish | Beet Leaf Pesto
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Ingredients
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Beet Leaf Pesto
Salad Assembly
Method
Beet Leaf Pesto
- 1
Prepare the Beet Greens
Wash the beet greens thoroughly under running water to remove any dirt. Pat dry with a clean kitchen towel.
- 2
- 3
Blend the Pesto
In a food processor, combine the beet greens, toasted pine nuts, garlic, olive oil, Parmesan cheese, lemon juice, salt, and black pepper. Blend until smooth, scraping down the sides as necessary.
- 4
Adjust Seasoning
Taste the pesto and adjust the seasoning with more salt, pepper, or lemon juice to your preference.
Salad Assembly
- 5
Roast the Beets
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them in the oven for about 45-60 minutes, or until tender when pierced with a fork. Allow to cool, then peel and slice.
- 6
Prepare the Radishes
While the beets are roasting, thinly slice the radishes and set aside.
- 7
Assemble the Salad
In a large bowl, combine the sliced roasted beets, radishes, and drizzle with olive oil and balsamic vinegar. Season with salt and black pepper.
- 8
Add Pesto and Cheese
Spoon the beet leaf pesto over the salad and crumble the truffle goat cheese on top. Gently toss to combine.
- 9
Serve
Plate the salad and serve immediately, garnishing with additional pine nuts if desired.
