Beet Farm Recipe
Roasted beet pesto sauce, with fresh mozzarella and goat cheese, topped with caramelized onions and chopped bacon.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Roasting Beets
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil, drizzle with 1 tablespoon of olive oil, and sprinkle with salt. Roast in the oven for about 45-60 minutes or until tender. Let them cool, then peel and chop.
- 2
- 3
Cooking Bacon
In the same skillet, cook the bacon until crispy. Remove and place on paper towels to drain. Once cooled, chop into small pieces.
- 4
Making Pesto
In a food processor, combine the roasted beets, garlic, pine nuts, lemon juice, remaining 1 tablespoon of olive oil, salt, and black pepper. Blend until smooth and creamy.
- 5
Assembly
Spread the beet pesto sauce on a serving plate. Top with slices of fresh mozzarella, crumbled goat cheese, caramelized onions, and chopped bacon. Serve immediately.