Roasted Beetroot Salad with Pistachio Pesto and Goat Cheese Served over Fresh ArugulaOther beetroot recipes you may enjoy from Lisa's Vegetarian Kitchen:
3 pounds of beets, trimmed and unpeeled
1 tablespoon of olive oil
juice from one small lemon
a generous bunch of fresh arugula
4 Clementine oranges, peeled and separated
300 grams of goat cheese, cut into pieces or slices
For the pesto:
1 cup of shelled pistachio nuts
2 tablespoons of fresh parsley
2 tablespoons of fresh mint
1/2 teaspoon of sugar
1/2 teaspoon of sea salt
1 teaspoon of lemon zest
juice from one lemon
1/2 cup of olive oil
1/2 cup of water
In a preheated oven, at 400 degrees, roast the beets until fork tender - roughly 60 - 90 minutes depending on the size of the beets. Let the beets cool until you can handle the without burning your fingers . Peel and slice into small rounds. Toss the beetroot with lemon juice and olive oil.
To make the pesto:
Place the pistachio nuts, parsley, mint, sugar, salt, and lemon zest in a food processor. Blend until you have a coarse mixture. Now add the lemon juice, olive oil, and blend. Add roughly 1/4 cup of water and blend until you have a pesto that you can drizzle over the beets.
Arrange some of the arugula on plate, top with beets and pieces of the orange. Top with some goat cheese and then drizzle with pesto and serve at room temperature.
Serves 6 - 8.
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On the top of the reading stack: The Man Who Laughs by Victor Hugo
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