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–+ servings
Roasted beets with beets greens pesto. The pesto is made from the greens of the beet stalks. it is made along with garlic and pistachios.

Roasted Beets with Beet Greens Pesto

Course: Appetizer, Side Dish
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: vegan, vegetarian side dish
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 431kcal
Author: clevelandcooking
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.
Print Recipe

Equipment

  • 1 food processor or blender

Ingredients

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

Instructions

  • Cut stems off of the beets and peel the beets.
  • Cut the beets into ¼ inch slices.
  • Place sliced beets on a lined baking sheet and cover with olive oil, then sprinkle with sea salt and pepper.
  • Bake at 350 degrees F for 15 minutes or until fork tender.
  • 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
  • Serve beet green pesto with the roasted beets.

Notes

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

Nutrition

Serving: 4servings | Calories: 431kcal | Carbohydrates: 14g | Protein: 5g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Sodium: 399mg | Potassium: 582mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1294IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 2mg