Monday, June 5, 2017

Roasted Beets w/ Burrata & Mint Pistachio Pesto


Beets, I love you so.

I am always happy when I find yellow beets at the supermarket.
(Remember to roast them separate from the red ones, or you will have pink beets, the red ones bleed into everything).

This salad is just a bunch of layering.....some beautiful, sweet roasted beets with creamy burrata (I LOVE it), some greens and stuff from my garden.

The dressing?
This wonderful pistachio mint pesto, which is my new obsession. It's a nice alternative to basil pine nut pesto, and I always have so much mint growing in my garden.

No cheese in this pesto, so it's great with steak tacos (think gremolata). We also loved it on tortellini w/ peas.


Mint Pistachio Pesto: (adapted from Food52)

1 cup of mint leaves
1 garlic clove, (I use a microplane to shave the garlic)
1/3 of shelled pistachios
1/2 tsp salt
lemon zest
1 tbsp lemon juice (lime juice is also good)
1/4 cup of olive oil

Whiz all ingredients together in a food processor. Cover and store in the fridge.
Will keep about a week.

Roast beets at 400F for an hour, covered in foil.
When cool enough to handle, peel the beets, the skins will slip right off. Store for use in salads all week.

Slice and arrange w/ the burrata cheese and some greens and drizzle with some of the mint pesto.


Lovely!

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