PESTO BEET SALAD WITH PISTACHIOS & GOAT CHEESE
For 1 serving
2 beets (one red and one yellow)
1 tbsp pistachios
1 tbsp goat cheese
1 tbsp pesto
pinch of salt
Preheat oven to 400 degrees F.
Wash beets and poke with a fork about 3 times; wrap each beet individually in foil.
Place wrapped beets onto a baking sheet and put in oven. Cook for 30-45 mins depending on size of beets.
When beets are cooked, remove from oven and unwrap foil to cool. Once cooled enough to handle, peel off the skin and slice.
Plate the sliced beets, drizzle with pesto. Sprinkle pistachios, goat cheese and cracked salt. Serve warm or room temperature.
INGREDIENTS FOR PESTO:
2 c fresh basil leaves
1/2 c olive oil
1/2 c fresh parmesan cheese
2 garlic cloves, minced
2 tbsp pine nuts
2 tbsp pistachios
1 tbsp lemon juice
1/2 tsp each of salt and pepper
In a food processor place basil leaves and garlic; mince.
Slowly drizzle in olive oil until mixture begins to blend together.
Take off lid and pour in pine nuts and pistachios; replace lid and pulse together.
Continue drizzling olive oil to better combine ingredients.
Take off lid and pour fresh parmesan cheese into mixture; mix until well combined.
Season to taste with salt, pepper and lemon juice. Add more olive oil if desired.