THE RECIPE JOURNAL · Side Dish
Pesto Roasted Beetroot
This vibrant dish combines the earthy sweetness of roasted beetroot with the fresh, herby flavors of pesto for a delicious and healthy twist. It’s perfect as a side or a light snack that’s bursting with color and taste.
FROM THE KITCHEN • Pesto Roasted Beetroot
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by placing the beets in a large pot and covering them with about an inch of water. Bring the water to a boil, then lower the heat to a gentle simmer. Cover the pot and cook the beets until they’re just tender when poked with a knife, which usually takes around 30 minutes. Drain the beets and let them cool enough so you can handle them comfortably. Once cooled, peel off the skins and slice the beets into half-inch thick pieces.
02
Step 2
Next, toss the beet slices with the pesto in a bowl until they’re nicely coated. Preheat your oven to 400°F (200°C) and lightly grease a baking sheet. Spread the pesto-coated beets out in a single layer on the sheet. Roast them in the oven for about 10 to 15 minutes, or until they’re heated through and start to brown a bit around the edges. Enjoy!
Why you’ll love it
This dish combines the earthy sweetness of roasted beets with the fresh, vibrant flavors of pesto. It’s a colorful and healthy side that is easy to prepare and adds a gourmet touch to any meal.
How to serve
Serve alongside grilled chicken or fish for a balanced meal. It also works well as a salad topping or mixed into grains like quinoa or couscous for added flavor and texture.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently or serve cold, as the flavors develop well when rested.
