Roasted Carrots and Beets with Pecan Pesto
Votes: 12
Time: 1 hour 10 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Roasted Carrots and Beets with Pecan Pesto Sauce - a detailed recipe.
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:
- 700 g carrots, peeled and cut into pieces
- 700 g of thoroughly washed beets
- 1/3 tbsp. plus 2 tbsp. l. olive oil
- 1/4 cup pecans
- 1 cup fresh parsley
- 1 cup fresh mint
- 1 clove of garlic
- 1 teaspoon finely grated lemon zest
- 2 tbsp. l. grated parmesan cheese
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Recipes with similar ingredients: beet, carrot, pesto sauce, Parmesan cheese, pecans, garlic, mint, parsley
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
Toss the carrots with 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of pepper on a baking sheet. Tear off 3 pieces of foil; place 2 beets on each sheet. Drizzle the beets with 1 tablespoon olive oil and wrap in foil. Place the carrots and beets in the oven; roast the carrots until browned and tender, 30 to 35 minutes, and the beets, 50 minutes to 1 hour. - Toast the pecans in a small dry skillet over low heat, stirring, for about 5 minutes; let cool. Transfer to a food processor; add the parsley, mint, garlic, lemon zest, 2 tablespoons water, 1 teaspoon salt, and ground pepper. Pulse several times to form a paste. Gradually add the remaining 1/3 cup olive oil and puree until smooth. Add the Parmesan and pulse again.
Let the beets cool slightly, then peel and cut into pieces. Place in a large bowl or on a plate and add the carrots and pesto; toss to combine. Season with salt and pepper.
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