Beetroot with walnut pesto
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 153, total fat 11 G., saturated fats 2 G., proteins 4 G., carbohydrates 11 G., fiber 3 G., cholesterol 6 mg, sodium 412 mg, sugar 7 G.
Calories 153, total fat 11 G., saturated fats 2 G., proteins 4 G., carbohydrates 11 G., fiber 3 G., cholesterol 6 mg, sodium 412 mg, sugar 7 G.
Boiled beets are served with a homemade pesto sauce made with parsley, walnuts, and pecorino sheep's cheese. An incredible combination of flavors and easy to prepare. Both red and yellow beets will work. Serve as an appetizer or as a side dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6-8 medium red or yellow beets (about 1 kg)
- 1 cup tightly packed flat-leaf parsley
- 1 cup walnut halves
- 1 clove of garlic
- 1/4 cup olive oil, plus extra for greasing
- 1/4 cup freshly grated pecorino cheese
- 0.5 tsp red wine vinegar
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Recipes with similar ingredients: beet, pesto sauce, walnuts, Pecorino Romano cheese, wine vinegar, parsley
Cooking the dish according to the recipe:
- Trim the beet tops, leaving about 1 cm of stem. Wash the beets thoroughly to remove all sand. Peel with a vegetable peeler, wearing gloves.
- Cover the peeled beets in a medium saucepan with cold water and season generously with salt. Bring to a boil over high heat, then reduce the heat to medium and simmer until the beets are tender when pierced with a fork, 20-30 minutes. Drain in a colander and cut into quarters.
- Meanwhile, combine the parsley, walnuts, and garlic in a food processor and coarsely chop. Add the olive oil and blend until smooth. Add the pecorino cheese and vinegar to the sauce, and season with salt to taste.
- Toss the beets in a bowl with a small amount of pesto. Transfer the remaining pesto to a small bowl and serve the beets with the pesto drizzled on top.
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