Roasted Pesto Beets
Elevate your side dish game with these vibrant and flavorful Roasted Pesto Beets! This recipe combines the earthy sweetness of perfectly roasted beets with the bright, herbaceous notes of a homemade basil pesto, featuring pine nuts, Parmesan cheese, and a hint of fresh lemon juice. Tender beet cubes are caramelized in the oven, then tossed in this savory pesto to create a dish that’s as stunning as it is delicious. Easy to prepare and packed with wholesome ingredients, this recipe is perfect for adding a pop of color and gourmet flair to your table. Serve these pesto-coated roasted beets warm or at room temperature—it’s a versatile crowd-pleaser that works beautifully as a side dish, salad topper, or even a healthy snack.
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Recipe Information
Ingredients
- 4 medium beets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 cups basil leaves
- 0.25 cup pine nuts
- 0.25 cup Parmesan cheese, grated
- 2 cloves garlic cloves
- 1 tablespoon lemon juice
- 0.25 cup olive oil (for pesto)
Instructions
Preheat the oven to 400°F (200°C).
Wash and pat dry the beets. Trim off the tops and roots, then peel the skin with a vegetable peeler.
Cut the beets into 1-inch cubes and place them on a baking sheet lined with parchment paper.
Drizzle 2 tablespoons of olive oil over the beets, then sprinkle with 1 teaspoon of salt and 0.5 teaspoon of pepper. Toss to coat evenly.
Roast the beets in the preheated oven for 45-60 minutes, tossing halfway through, until they are tender and lightly caramelized.
While the beets are roasting, prepare the pesto. Combine the basil leaves, pine nuts, grated Parmesan cheese, garlic cloves, lemon juice, and 0.25 cup of olive oil in a food processor.
Blend until the mixture is smooth, stopping to scrape down the sides as needed. Taste and adjust seasoning if necessary with a pinch of salt or an extra drizzle of lemon juice.
Once the beets are done roasting, transfer them to a large bowl.
Add 3-4 tablespoons of the prepared pesto to the roasted beets and toss until they are evenly coated. (You can save any extra pesto for another recipe by storing it in an airtight container in the fridge.)
Serve the Roasted Pesto Beets warm or at room temperature. Garnish with additional Parmesan cheese or fresh basil leaves, if desired.
Nutrition Facts
Calories |
1251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 3366 mg | 146% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 24.6 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1415 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
