Roasted Pesto Beets You Have To Try
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| Roasted Pesto Beets |
"Red beets are boiled until just soft, then sliced and smothered in pesto earlier than being roasted within the oven."
Ingredients :
- four beets, trimmed, leaving 1 inch of stems connected
- 6 tablespoons basil pesto
- salt and pepper to taste
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 55M |
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- Place the beets in a huge saucepan and cowl with 1 inch of water. Bring to a boil over excessive warmth, then lessen the heat to medium-low, cover, and simmer until the beets are simply tender, about 30 minutes. Drain, and allow the beets to cool till you are able to deal with them. Peel and reduce into half inch thick slices, then toss with the pesto in a bowl.
- Preheat oven to four hundred tiers F (2 hundred tiers C). Grease a baking sheet.
- Spread the beets out onto the prepared baking sheet. Bake in the preheated oven until the beets are hot and feature turned barely brown round the edges, 10 to 15 mins.
Notes :
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