This refreshing beet salad is dressed in an earthy and flavorful pesto made from carrot tops.
Servings 4Servings
Ingredients
Beets
2lbsBeets
2Tbsp.Lemon juice
1/2tsp.Salt
Carrot Top Pesto
1 1/2CupsCarrot tops (about one bunch)
1CloveGarlic
3Fresh basil leaves, large
2Tbsp.Pine nuts
2Tbsp.Olive Oil
3Tbsp.Lemon juice
1/2tsp.Salt
1/4tsp.Black pepper
1tsp.Parmesan cheese (optional)
Instructions
Preheat oven to 425 degrees F. Wrap whole beets in packets of foil and place on baking sheet. Roast for 1 hour.
Carefully remove from oven and peel skin off. Cut into cubes and place in a large bowl. Add 2 Tbsp. lemon juice and salt and stir to combine. Cover and place in refrigerator for 30 minutes.
Meanwhile, in a food processor, combine all the the pesto ingredients. Mix so that it becomes a fine consistency, a bit looser than a paste.
Once beets are cooled, add in desired amount of pesto and stir to combine. Serve cold.