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Roasted Pesto Beets

Roasted Pesto Beets

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t_jones

Red beets are boiled until just tender, then sliced and smothered in pesto before being roasted in the oven.

Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 339 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Place the beets in a large saucepan and cover with 1 inch of water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the beets are just tender, about 30 minutes. Drain, and allow the beets to cool until you are able to handle them. Peel and cut into 1/2 inch thick slices, then toss with the pesto in a bowl.
  2. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  3. Spread the beets out onto the prepared baking sheet. Bake in the preheated oven until the beets are hot and have turned slightly brown around the edges, 10 to 15 minutes.
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Reviews

sjsss
39
11/3/2008

I like this cooking method for beets although I use the microwave rather than the stove top. How the recipe turns out, though, will depend on your pesto. Mine is strongly garlic and I found the garlic clashed with the beet rather than complementing it. I prefer a mix of olive oil, salt, pepper and either sage or thyme rather than the pesto. YMMV.

pomplemousse
17
7/12/2010

I was more interested in the method in this recipe as opposed to the ingredients. I don't have pesto right now, and although I could have made it, I didn't really feel like it. I just used minced garlic instead, and it was a hit. These beets are good roasted! Thanks for the recipe!

Robert Saunders
10
2/22/2011

All the pesto melted away during cooking, so these just tasted like roasted beets.