Name: Roasted Beet Pesto
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 bunch beets (about 1 1/2 lbs.), scrubbed, peeled, and cut into 1” pieces -; 5 tbsp. plus 1 tsp. extra-virgin olive oil -; Kosher salt freshly ground black pepper -; Freshly ground black pepper -; 1/2 c. toasted California walnut pieces (2-oz.), plus ½ c. roughly chopped for garnish (2-oz.) -; 1 tbsp. plus 1 tsp. red wine vinegar -; 1 small garlic clove -; 3/4 lb. cooked spaghetti -; 2 c. packed baby arugula -; Parmesan cheese, for garnish -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Beet Pesto

1. 1 bunch beets (about 1 1/2 lbs.), scrubbed, peeled, and cut into 1” pieces -

2. 5 tbsp. plus 1 tsp. extra-virgin olive oil -

3. Kosher salt freshly ground black pepper -

4. Freshly ground black pepper -

5. 1/2 c. toasted California walnut pieces (2-oz.), plus ½ c. roughly chopped for garnish (2-oz.) -

6. 1 tbsp. plus 1 tsp. red wine vinegar -

7. 1 small garlic clove -

8. 3/4 lb. cooked spaghetti -

9. 2 c. packed baby arugula -

10. Parmesan cheese, for garnish -

How to cook deliciously - Roasted Beet Pesto

1. Stage

Preheat oven to 425°. Place beets on a large piece of foil on a baking sheet. Drizzle with 1 tablespoon of the oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender, about 45 minutes.

2. Stage

Carefully open foil packet and transfer roasted beets to a food processor. Add the walnut pieces, vinegar, garlic, and the remaining 4 tablespoons of oil. Pulse until beets are walnuts are very finely chopped and form a pesto consistency.

3. Stage

Scrape the beet pesto into a large bowl and season with salt and pepper. Add cooked spaghetti and toss to coat.

4. Stage

In a medium bowl, toss the arugula with the remaining teaspoon of oil and vinegar. Season with salt and pepper. Twirl noodles into bowls and top with dressed arugula, Parmesan cheese, and chopped walnuts.