Roasted Pesto Beets6 Reviews
- Prep: 10 min
- Cook: 45 min
- Ready In: 55 min
“Red beets are boiled until just tender, then sliced and smothered in pesto before being roasted in the oven.” - by t_jones
Original recipe yields 4 servings
- 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.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- 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.
Amount Per Serving (4 total)
- 152 cal
- 10.8 g
- 9.4 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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 garl..." See moreic 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."
"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 ga..." See morerlic instead, and it was a hit. These beets are good roasted! Thanks for the recipe!"
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