Roasted Beets with Sage Pesto
An earthy, sensuous dish — these beets could stand on their own as a main dish salad, or in smaller portions as a first course. You might also want to try the Sage Pesto with pasta or as part of a summer salad. (serves 4)
For the Beets:
1 bunch medium sized organic beets (greens included)
1/2 C water
Sage Pesto
1/4 C white balsamic vinegar
1 tsp sugar, honey or artificial sweetener
1/4 C chopped walnuts
1/4 C crumbled feta cheese
Remove the beet greens, leaving about 1 inch of stem. Coarsely chop the beet greens and refrigerate. Place the beets in a baking dish and add the water. Cover tightly with foil and bake in a preheated 425 oven for about 45 minutes or until you can easily pierce the beets with a knife. Cool slightly. Use a paper towel to remove the skins. Slice or cube the beets. Prepare the sage pesto adding the balsamic vinegar and sugar/honey/sweetener. Pour the pesto/vinaigrette over the beets, cover and let sit at room temperature for at least 1/2 hour. Toss with the beet greens. Sprinkle with feta and walnuts.
For the Sage Pesto:
1/2 C fresh sage leaves
1/4 C olive oil
1/4 C pine nuts
1/4 C freshly grated parmesan cheese
1 clove of garlic
Combine all ingredients in a blender or small food processor, and run until the mixture resembles a coarse paste. Transfer to a small dish and if not using immediately, refrigerate.
All Good Gifts 
Sage pesto and beetroot – I really like the sound of that earthy / pungent flavour combination! Very nice! Have subbed 🙂
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