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.

This entry was posted by Glyn Ruppe-Melnyk.

One thought on “Roasted Beets with Sage Pesto

  1. Sage pesto and beetroot – I really like the sound of that earthy / pungent flavour combination! Very nice! Have subbed 🙂


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