Author Notes
Simple. Delicious. Healthy. Best when beets are in season, but you can really make it year round. —Courtnay
Ingredients
-
6
medium beets
-
3 bunches
well washed rucola or spinach
-
1 handful
toasted pine nuts
-
4 tablespoons
homemade or store bought pesto sauce
-
olive oil
-
creamy Balsamic vinegar
Directions
-
Preheat oven to 350F or 180C.
-
Wrap each beet in foil and roast in a pan until a knife goes through the center with ease. 45-60 minutes. Remove from the oven and allow to cool in the foil for 10 minutes. Remove the foil and peel the beets carefully with your fingers or a dull knife. Cut into bite sized pieces.
-
Place the rucola or spinach to a serving dish or bowl. Add the beets, the toasted pine nuts and the pesto. Drizzle with olive oil and creamy Balsamic vinegar to taste.
-
Toss gently and serve with a crusty baguette to sop up the yummy juices at the bottom of the bowl.
See what other Food52ers are saying.