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Pesto roasted beetroots recipe

Pesto roasted beetroots recipe


  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables

A simple, yet delicious way to serve beetroots. Serve as a side dish with any meal.

12 people made this

IngredientsServes: 4

  • 4 beetroots, trimmed leaving 2.5cm of stems attached
  • 6 tablespoons basil pesto
  • salt and pepper to taste

MethodPrep:10min ›Cook:45min ›Ready in:55min

  1. Place the beetroots in a large saucepan and cover with 2.5cm of water. Bring to the boil over high heat, then reduce the heat to medium-low, cover and simmer until the beetroots are just tender, about 30 minutes. Drain and allow the beetroots to cool until you are able to handle them. Peel and cut into 1.25cm thick slices, then toss with the pesto in a bowl.
  2. Preheat oven to 200 C / Gas 6. Grease a baking tray.
  3. Spread the beetroots out onto the prepared baking tray. Roast in the preheated oven until the beetroots are hot and have turned slightly brown around the edges, 10 to 15 minutes.

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Reviews & ratingsAverage global rating:(12)

Reviews in English (7)

by sjsss

I like this cooking method for beets although I use the microwave rather than the stove top.How the recipe turns out, though, will depend on your pesto. Mine is strongly garlic and I found the garlic clashed with the beet rather than complementing it. I prefer a mix of olive oil, salt, pepper and either sage or thyme rather than the pesto. YMMV.-03 Nov 2008

by pomplemousse

I was more interested in the method in this recipe as opposed to the ingredients. I don't have pesto right now, and although I could have made it, I didn't really feel like it. I just used minced garlic instead, and it was a hit. These beets are good roasted! Thanks for the recipe!-10 Jul 2010


Summer Beetroot Salad with a Herby Pesto Dressing

This light and fresh salad is bursting with beetroot flavour and is great for a lovely Sunday lunch.

(4 votes, average: 3.75 out of 5)


Pesto roasted vegetables recipe

Jessica Dady November 8, 2019 10:00 am

Credit: TI Media Limited

Nutrition per portion

This pesto roasted vegetables recipe makes it so easy to cook roasted vegetables with lashings of flavour. This recipe takes this method to the next level by adding delicious pesto to the mix. Pesto gives a wonderfully rich texture to this quick veggie side dish – and adds an Italian flavour to Sunday lunch. This simple recipe serves 4 people and will take only 30 mins to cook in the oven. Toss freshly prepared courgette, pepper, leek and aubergine in delicious basil and enjoy with chicken, fish or a nice cut of steak.


Preheat oven to 400 degrees. Wrap individual beets in foil and use a fork to pierce a few holes into each foil-wrapped beet. Place beets on a baking sheet and roast in the oven until a knife easily pierces through the beets, about 40 minutes.

Allow beets to rest until cool to the touch, then unwrap the beets and use a paper towel rub off the skin, exposing the bright jewel-toned flesh. Slice beets into 1/4-inch circles and arrange in a bowl or on a platter. Drizzle with cilantro-basil pesto.

To Make Pesto

Place all ingredients except the olive oil into a food processor and blend until a thick paste forms. Then, with the food processor running, slowly drizzle in the olive oil, blending until smooth. Spoon over beets and store any extra pesto in an airtight container in the fridge for up to a week.

*Some people avoid eating nuts on the high holidays–if that is your custom, you can omit them from this recipe.


Arugula Pesto Pasta with Roasted Golden Beets

In an effort to be more healthy, I’m sure we’ve all tried swapping out whole wheat pasta, and chances are you were disappointed with the outcome. I’ve yet to meet someone who actually prefers whole wheat to standard white pasta, ourselves included. And yet we tolerate it because the health benefits are so apparent (less processing means the grain retains more of its nutrients, including vitamins E and B, antioxidants, fiber, protein, and healthy fats.)

The thing about whole wheat pasta is it needs a sauce that can hold its own against the thick, nutty noodles. Delicate butter sauces need not apply, what this pasta needs is a bold, flavorful pesto, to transform it from something that is tolerated to something that is enthusiastically devoured.

But not just any pesto will do. Technically speaking, pesto is a generic term for anything that is made by pounding (as it is traditionally made with a mortar and pestle, from which the name derives). While it is most commonly made with basil, I wholeheartedly believe that anything green can be made into pesto. Ok, maybe not green apple jolly ranchers, but any leafy green, vegetable, or herb. Pick your plant, pick your nuts, add some cheese, olive oil, seasoning, and voila! Pesto.

I’ve made pesto with spinach and beet greens, asparagus and kale, but my favorite version, aside from the traditional basil, is most definitely arugula.

This particular iteration also contains cherry tomatoes, making it somewhat of a hybrid between traditional Genovese pesto and trapense (or Red Pesto, a variation from Southern Italy made with almonds and tomatoes). Pistachios instead of almonds to enhance the vibrant green color and nutty flavor, a splash of lemon juice to offset the spicy arugula, and of course, red pepper flakes (totally optional, of course, but I love the addition of spice to my pesto).

We topped the pasta with golden beets, roasted until they are sweet and tender, and a generous pile of finely shredded pecorino cheese, the delicate saltiness the perfect compliment to the nutty pesto and sweet beets. (Big surprise, I initially used goat cheese in this dish, which you could most definitely do if you like, but found that the pecorino brought so much more to the table.)

While you can substitute a good quality Parmigiano Reggiano (an aged cow’s milk cheese with a decidedly nutty flavor), Pecorino Romano, which is made with sheep’s milk, has a more potent flavor and salty finish that I find holds up better to the strong flavors of this dish.


Roast the beets – Place whole, peeled beets in some foil with a drizzle of olive oil, salt, and pepper. Wrap it up and bake at 425 degrees F for 30 minutes. Remove and let cool.

Roughly chop the beets, place them into the bowl of a food processor or blender with the rest of the ingredients and blend well until a smooth, slightly chunky, pesto-like, beautiful sauce forms.

So simple, so easy but soooooo amazingly fantastic and delicious!


What This Roasted Beet Pesto Recipe Tastes Like

Roasting beets brings out their sugar and provides a sweet, caramelized, and earthy flavor. You can really taste that in this roasted beet pesto, but it’s not overbearingly sweet thanks to the zip from a lot of lemon.

The walnuts and Parmesan cheese go really well with the earthiness of this pesto with roast beets. When added to pasta, it’ll turn the whole thing this vibrant pink that is super fun to plate. But you can still taste the sweet umami from the beets, nuts, and cheese.

What to Serve With This Roast Beet Pesto

Obviously from the pictures I think it goes well pasta, but if you really want to pump up the flavors, roast some fennel at the same time you roast the beets and serve them on the side. The caramelized sweetness of the fennel goes really well with this beet pesto recipe.

If you want to do something besides pasta, why not:

  • Serve this on toasted bread with burrata and lemon zest
  • Put it in a bowl and serve as a crudité dip
  • Add it to this easy oven roasted risotto instead of nasturtiums

Substitutions for This Pesto With Roast Beets

The beauty of pesto is you can really play around and use what you have on hand. For example, if you don’t have walnuts, swap another nut. Instead of Parmesan cheese, use Pecorino Romano. Don’t have parsley? No problem! Garnish it with reserved fennel fronds from your roasted fennel.

The Roasted Beet Pesto Recipe

Serves 4 | Active 15 minutes | 60 minutes total

Ingredients:

  • 1 lb. beets, tops removed
  • 12 oz. pasta of your choice (I used rotini)
  • 1/2 small garlic clove, smashed
  • 1/3 cup halved walnuts
  • 1/4 cup extra virgin olive oil
  • 1/4 cup grated Parmesan cheese
  • Juice from half a lemon
  • Salt & pepper to taste
  • Chopped parsley for garnish (optional)

Directions:

  1. Preheat the oven to 425°F. Wrap the beets in foil (skin on) and bake for 60 minutes, or until a fork slides into the beet easily. Let the beets cool and then peel the skin (I use an inside-out plastic bag to peel without dying my hands). Set aside.
  2. Meanwhile, bring pot of water to a boil. Season generously with salt once boiling and add pasta, cooking until al dente. Reserve 1/2 cup of the cooking liquid and then drain. Return to the pot and set aside.
  3. Add the garlic and walnuts to the food process. Pulse until finely chopped. Add the beets and drizzle in the extra virgin olive oil as you run the motor. Add the lemon juice, Parmesan cheese, and salt and pepper to taste. Continue processing until it’s the desired consistency, adding water 1 Tbsp. at a time as needed.
  4. Mix the beet pesto with the pasta. Add some of the pasta cooking liquid as you mix until it’s the desired consistency. Garnish with the parsley if desired and serve. Enjoy!

Nutritional Information Per Serving: (Includes Pasta)
Calories: 560 | Fat from calories: 205 | Fat: 25g | Saturated fat: 4g | Cholesterol: 6mg | Sodium: 185mg | Carbs: 77mg | Fiber: 6g | Sugars: 12g | Protein: 16g

Nutritional Facts Disclaimer: I am not a registered nutritionist and therefore these numbers are approximate. I researched the serving sizes and facts for each ingredient in this recipe (mostly using the manufacturer labels and this site), but slight variations in things like seasoning, garnishes, and substitutions can change the nutritional information. Use this information only as a general indication of your nutritional intake.


Roasted Carrots & Beets With Carrot Top Pesto


I’ve been blogging for over sixteen years, so you’d think by now that I’d have figured out how to plan ahead of time and get recipes tested, photographed, and scheduled for when I know I’m going to be busy, but unfortunately, that isn’t always true. I’ve had a heck of a month, and between health issues leading up to surgery last week, having weekly showings of our house, and trying to plan for a significant move up north in just a few months, I am once again playing blog post makeup. Life always seems to get in the way of my good intentions to be organized!

I do have this recipe to share that I made a couple of months ago. My husband and I are embracing vegetables as our primary focus, and I usually have a large bowl of leftover vegetables in the refrigerator at all times. I’ve always loved oven roasted vegetables as this preparation brings out the natural sugars of each vegetable giving them an earthy sweetness that is truly addictive. Carrots are one vegetable that completely transform when roasted, so if you have never tried baking them, I urge you to try. This dish came together one day after I bought a couple of bunches of beets and carrots at our local farmer’s market. I love buying my vegetables directly from the farmer because they understand how to treat vegetables and sell them with their tops attached. So many folks cut off the beet and carrot tops and discard them which is such a shame because both are very nutritious and delicious when properly prepared.

To turn this one dish into a meal, I serve it on top of greens such as baby kale or arugula, with a hearty grain such as farro or barley spooned onto the dish. I saved the beet tops and cooked them along with kale for another side dish, but you could also sauté the beet greens and arrange them on the platter under the carrots and beets. I used the carrot leaves to make a vibrant pesto type of dressing which added a brightness to this dish. The carrot leaves have an intense flavor, so it is best to combine them with parsley or basil to moderate the flavor just a bit. To finish this dish, I topped it with pumpkin seeds for texture, but you could use sliced almonds instead if you prefer.


Roasted Orange Beets with Beets Greens Pesto is the Foodie Salad for Health Nuts

I roasted the beets after dousing with a little olive oil and a lot of freshly squeezed orange. The beets greens were mixed with some olive oil, a little basil, garlic, orange and pistachio nuts. I had my doubts that this would work, but when you take a bite of the beet with the beet greens pesto, lemon it comes together well.

This is a simple dish, but it has complex flavors and layered textures. You could add in some goat cheese and make this a meal all by itself or serve it with a more subdued fish dish.


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