Warm Golden Beet, Goat Cheese and Basil Pesto Salad

Category: 

Serves 4
By Sarah J. Nielsen

Easy

Warm Golden Beet, Goat Cheese and Basil Pesto Salad

Ingredients

For 1 Batch(es)

For the Pesto

  • 1 cup(s) fresh basil leaves
  • 2 tablespoons pine nuts or pecans
  • 3 cloves garlic, roasted
  • 3 tablespoons olive oil
  • 1/4 cup(s) grated Parmigiano-Reggiano cheese

For the Salad

  • 1 bunch(es) medium golden beets
  • 1/2 cup(s) crumbled goat cheese
  • 1/2 cup(s) pesto
  • Basil leaves, for garnish

Warm Golden Beet, Goat Cheese and Basil Pesto Salad Directions

  1. For the pesto: Add all of the ingredients to the bowl of a food processor and pulse until combined. 
  2. For the salad: Heat the oven to 450°. Wash the beets, trim the tops and bottoms, then place them whole in a covered roasting pan or on a baking sheet (cover the beets with foil).
  3. Place in the oven and cook for 45 minutes, or until easily pierced with a fork.
  4. Peel the beets while they’re still warm (but not hot) by running under cool water and gently sliding off their skins. Slice the beets into ¼-inch-thick slices and layer on the diagonal across a serving tray.
  5. Top with the crumbled goat cheese, then use a pastry tube or sandwich baggie with a small hole cut across one corner to pipe the pesto around the beets. Garnish with fresh basil and serve.

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