Beet Greens Pesto with Roasted Beets

This vegan beet recipe comes together in just 30 minutes, with the pesto blending while the beets roast. The result is a vibrant, zero-waste side dish or appetizer straight out of the oven.

Why You'll Love The Beet Greens Pesto

• Zero Waste Cooking. The greens that usually get tossed become the star of the dish, so nothing about the beets goes to waste.
• Naturally Vegan. No cheese needed here, the pistachios and olive oil give the pesto all the richness it needs.
• Ready in 30 Minutes. The pesto comes together in the food processor while the beets roast, so both parts finish at the same time.
• Versatile Beyond This Dish. This pesto works just as well on pasta, as a sandwich spread, or as a dressing for other vegetables.
• Budget Friendly. You are using a part of the beet most people throw away, so this dish costs you almost nothing beyond the beets themselves.

Ingredients for the Best Beet Greens Pesto

• Beets, with the stems and greens still attached, give you two ingredients in one, the roasted beet itself and the greens for the pesto.
• Beet greens form the base of the pesto instead of basil, giving it a milder, earthier flavor.
• Olive oil binds the pesto together and helps it reach a smooth, spreadable consistency.
• Garlic cloves add sharpness that balances the earthy flavor of the beet greens.
• White wine vinegar brightens the pesto with a bit of acidity, keeping it from tasting flat.
• Pistachios add richness and a bit of crunch in place of the traditional pine nuts or parmesan.

How to Make the Roasted Beets and Beet Greens Pesto

1. Cut the stems off the beets and set the stems aside for another use. Peel the beets with a standard vegetable peeler, then slice them about a quarter inch thick.
2. Place the sliced beets on a lined baking sheet and toss with olive oil, sea salt, and pepper.
3. Bake at 350 degrees F for 15 minutes, or until a fork slides in easily.
4. While the beets roast, remove the beet greens from the stems. Place the beet greens, olive oil, garlic, vinegar, and pistachios into a food processor and blend until smooth.
5. Season the pesto with sea salt to taste.
6. Serve the roasted beets with the pesto, spooning about 2 tablespoons of pesto onto each plate and arranging the beets around it.

Tips on Making the Best Zero Waste Beet Greens Recipe

• Do not throw away the beet stems. They have a texture similar to chard stems and work well roasted alongside the beets or added to a quick sauté.
• Blend the pesto while the beets roast so both components finish around the same time, and neither one sits waiting on the other.
• A thin layer of olive oil poured over stored pesto helps keep it from browning in the fridge.

Troubleshooting the Beet Greens Pesto with Roasted Beets

• Pesto turned out too thick to spread. Add olive oil a tablespoon at a time while blending until it reaches a spreadable consistency.
• Pesto tastes flat or one note. A bit more vinegar or a pinch more salt usually brightens it up, since beet greens on their own can taste slightly earthy without enough acid to balance them.
• Beets are still firm after 15 minutes. Beet slices vary in thickness, so give them another 5 minutes and check again with a fork, especially if they were sliced thicker than a quarter inch.

Try my cashew pesto or my cheddar walnut pesto.

If you like chicken, this would go great with my city chicken recipe.

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Recipe

Easy Beet Green Pesto Recipe with Pistachios

Author: Dan Harper

431kcal

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Prep 15 minutes mins

Cook 15 minutes mins

Total 30 minutes mins

How do you make roasted beets and beet greens pesto? This recipe will show you how. Six ingredients and 30 minutes is all it takes.

Servings 4 servings

Course Appetizer, Side Dish

Cuisine American

Ingredients

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For the roasted beets

• ▢ 4 beets with stems and greens attached
• ▢ 2 tablespoons of olive oil
• ▢ ½ teaspoon of sea salt
• ▢ ½ teaspoon of ground black pepper

For the beet greens pesto

• ▢ 2 cups of beet greens
• ▢ ½ cup of olive oil
• ▢ 2 large garlic cloves
• ▢ 2 tablespoons of white wine vinegar
• ▢ ½ cup of shelled pistachios
• ▢ Sea salt to taste

Equipment

• ▢
  1 Food processor or blender

Method

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1. Cut stems off of the beets and peel the beets.
2. Cut the beets into ¼ inch slices.
3. Place sliced beets on a lined baking sheet and cover with olive oil, then sprinkle with sea salt and pepper.
4. Bake at 350 degrees F for 15 minutes or until fork tender.
5. While the beets are roasting, take the greens off of the beet stems. Place 2 cups of the beet greens, olive oil, garlic cloves, white wine vinegar, and pistachios, into a food processor. Blend until smooth. Sea salt to taste
6. Serve beet green pesto with the roasted beets.

Nutrition

Serving4servingsCalories431kcalCarbohydrates14gProtein5gFat41gSaturated Fat6gPolyunsaturated Fat6gMonounsaturated Fat29gSodium399mgPotassium582mgFiber5gSugar7gVitamin A1294IUVitamin C11mgCalcium56mgIron2mg

Notes

To make the pesto, you can use a food processor or a blender.

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