Roasted Beets with Wild Arugula and Walnut Pesto

Roasted Beets with Wild Arugula and Walnut Pesto

Curtis Di Fede

Curtis Di Fede

October 23rd, 2017

https://simplefeast.com/chefscatalog

Roasted Beets with Wild Arugula and Walnut Pesto

Serves 4
1 ½ hours total time
20 minutes active time
Easy

This is what you are saying after you make this dish: “If I had known just how flavorful vegetables could be, I would have cut back on animal proteins eons ago.”

Ingredients
Beets
3 medium red beets
Extra-virgin olive oil
Fine sea salt
Freshly ground black pepper
3 tablespoons red wine vinegar

Pesto
3 cups arugula
¼ cup plus 2 tablespoons toasted walnuts
¼ cup plus 2 tablespoons grated Parmigiano-Reggiano
1 small garlic clove, minced
Extra virgin olive oil

Directions
To Roast the Beets
Preheat the oven to 350°F.

Trim the root end of the beets, as well as the stems, to about ½-inch. Put a large piece of aluminum foil on the work surface. Put the beets in the center. Drizzle with olive oil, and season lightly with salt and pepper. Wrap the beets in the foil and crimp the edges together to seal. Put the packet on a baking sheet and roast until the beets are tender when pierced with the tip of a paring knife about 1 hour.

Remove from the oven and let rest until cool enough to handle, but still warm.

Cut off both ends of the beets and rub with a paper towel to remove the skin. Some more persistent pieces of skin may need to be scraped with a paring knife to remove the skin. Cut each beet into 6 to 8 wedges. Toss in a bowl with the red wine vinegar. Set aside.

To Make the Pesto
In a food processor combine the arugula, walnuts, Parmigiano-Reggiano, garlic, ¼ teaspoon of salt, and 1/8 teaspoon of pepper in a food processor. Slowly, pulse in olive oil until the pesto is thick, but spoonable, ¾- to 1-cup. (The pesto should drip off a spoon slowly, but not pour like a liquid.)

To Serve
Toss the beets with enough pesto to generously coat. (You will not use all the pesto.) Drizzle with a bit of olive oil. Using a peeler, shave pieces of the Parmigiano-Reggiano over the top.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

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Ingredients

  • Beets
  • 3 medium red beets
  • Extra-virgin olive oil
  • Fine sea salt
  • Freshly ground black pepper
  • 3 tablespoons red wine vinegar Ingredients//Pesto
  • 3 cups arugula
  • ¼ cup plus 2 tablespoons toasted walnuts
  • ¼ cup plus 2 tablespoons grated Parmigiano-Reggiano
  • 1 small garlic clove, minced
  • Extra virgin olive oil