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Author Notes: Simple. Delicious. Healthy. Best when beets are in season, but you can really make it year round. —Courtnay
bunches well washed rucola or spinach
handful toasted pine nuts
tablespoons homemade or store bought pesto sauce
creamy Balsamic vinegar
- 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.