When I was a kid, in my household we only ate beets in salads. Fresh salads, salads with pickled onions, pink potato salads… When I look back, I always remember the beets being boiled and only the root. It wasn’t until I was an adult that I learned that beets have a green top, like carrots!
Of course, you might think, the full name of a beet is beetroot, so they are root vegetables. But it doesn’t stop there, other species or sub species that come from beets are Chard or Swisschard, You could use them to make pesto or to add to your salad. The greens can be a little bitter, but nothing olive oil, lime, and Parmesan can’t ease. Plus, it’s a great way to use the beetroot in its entirety, especially if you’re not purchasing a single boiled beet, like we did when I was a kid.
Roasted Golden Beets Over Pesto with Pepitas
For the beets:
- 2-3 golden beets (or classic red ones), with the green top separated
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
For the pesto
- 1 cup of chopped beet greens
- 1/2 cup fresh chopped basil
- 1/3 cup Parmesan cheese, grated
- 1 tablespoon lemon juice
- 1 clove of garlic
- 1 teaspoon cayenne pepper
- 1/4 cup olive oil
- 1/3 cup pepitas (pumpkin seeds) + more to top
Preheat your oven at 400°F (204°C). Cut your beets into wedges and put them in a bowl. Mix together with the salt, pepper, and olive oil. Place them on top of a lined baking sheet and put them in the oven. Roast for 20-25 mins, flip over the beets and and roast for 15 minutes more. Until they look slightly crispy.
While the beets are roasting, move on to the pesto. Place all of the pesto ingredients in a food processor and pulse until you have the desired consistency. Some people prefer it to be very smooth vs slightly chunky, follow your heart on this one.
Once the beets are nice and roasted (you can test this with a fork to test the tenderness or desired crispyness) set them aside to cool a little. On a plate, smear the pesto and carefully place the beets on top. Garnish with the extra pepitas and enjoy!