Warm Golden Beet, Goat Cheese and Basil Pesto Salad
Ingredients
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
Instructions
For the pesto
- Add all of the ingredients to the bowl of a food processor and pulse until combined.
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).
- Place in the oven and cook for 45 minutes, or until easily pierced with a fork.
- 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.
- 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.
