ROASTED BEET SALAD WITH ARUGULA AND MINT PISTACHIO PESTO
RECIPE TYPE
Vegetarian
SERVES
8
Prep Time: 20 min
Bake Time: 60 min
Ingredients
1 1/4lb trimmed red beets
1 1/4lb trimmed yellow beets
1 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
1 tbsp fresh lemon juice
1/2 tsp each salt and pepper
1 pkg (142g) Longo’s Organic Baby Arugula
1 tub (113g) Longo’s Crumbled Original Soft Unripened Goat’s Milk Cheese
Mint Pistachio Pesto:
3/4 cup shelled Longo’s Pistachios (about 125g)
1/4 cup packed fresh Longo’s Organic Mint Leaves
1 tbsp fresh lemon juice
1 tsp Longo’s Pure Liquid Honey
1/2 tsp each salt and pepper
1/2 cup Longo’s Mediterranean Extra Virgin Olive Oil
1/3 cup warm water
Directions
Lay out 2 large pieces of Longo’s Essentials Aluminum Foil on counter. Place red beets on one sheet and yellow beets on the other; wrap each tightly. Place both foil packages on rimmed baking sheet. Bake in preheated 425°F oven for 60 to 90 minutes or until tender when pierced with a knife. Cool. With hands, rub off skins. Slice and toss gently with oil, lemon juice, salt and pepper. (Make-ahead: Beets can be roasted up to 3 days ahead. Bring to room temperature before serving.)Mint Pistachio Pesto: Meanwhile, while beets roast, combine pistachios, mint, lemon juice, honey, salt and pepper in bowl of food processor. Pulse until finely chopped. Pour in olive oil and water. Pulse until well blended. (Make- ahead: Pesto can be made up to 3 days ahead. Whisk in some more oil to thin out pesto if necessary before drizzling over salads. Bring to room temperature before serving.)Divide arugula among 8 salad plates. Arrange beets overtop, overlapping red and yellow slices. Crumble goat cheese over beets and drizzle with Mint Pistachio Pesto to serve.
A Dash of Advice
Substitute 3 pkgs (400g each) Longo’s Cubed Beets for whole beets and roast for about 45 minutes or until tender. Do not slice.
NUTRITIONAL INFORMATION
Per Serving: 290 calories
Protein 6g | Fibre 4g |
Fat 24g | Sugars 9g |
Carbs 16g | Sodium 470mg |
