Roasted Beets Recipe
Roasted beets and goat cheese, arugula pesto
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Ingredients
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Vegetables
Cheese
Pesto
Method
Preparation
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly, trim the tops and roots, and wrap each beet in aluminum foil. Place them on a baking sheet and roast for about 45-60 minutes, or until tender when pierced with a fork.
- 2
Make the Arugula Pesto
While the beets are roasting, prepare the arugula pesto. In a food processor, combine the arugula, Parmesan cheese, pine nuts, garlic, lemon juice, salt, and pepper. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined. Adjust seasoning to taste.
Assembly
- 3
Assemble the Dish
Once the beets are roasted and cooled slightly, peel the skins off under running water. Cut the beets into wedges and arrange them on a serving plate. Crumble goat cheese over the top and drizzle with the arugula pesto. Serve immediately.
