Beetroot salad with pesto sauce
6 servings
70 minutes
Beetroot salad with pesto sauce is an exquisite dish embodying the spirit of Italian cuisine. Roasted until tender, beetroot takes on a rich sweet flavor that harmonizes with the aromatic pesto made from fresh basil, garlic, toasted pine nuts, and parmesan. This sauce adds rich herbal and nutty notes to the salad, while goat cheese contributes a delicate creamy texture. The dish is perfect as a light appetizer or side dish to main courses, and its vibrant color makes it a centerpiece for any table. Beet salads have been popular since ancient times, but this recipe brings a fresh Italian twist, turning a simple root vegetable into a culinary masterpiece.
1
Preheat the oven to 175 degrees.
2
Thoroughly wash the beetroot, place it in a dish or pan, and drizzle with olive oil (60 ml). Cover with foil and bake in the oven for fifty to sixty minutes (check for doneness with a knife). If you want to peel the beetroot, it's better to do it after it's baked.
- Beetroot: 6 pieces
- Olive oil: 300 ml
3
Chop basil and garlic, roast pine nuts in a pan, and grate the parmesan.
- Basil: 125 g
- Garlic: 15 g
- Pine nuts: 90 g
- Parmesan (Parmigiano Reggiano): 65 g
4
Put basil in a blender, add a tablespoon of olive oil, and blend until pureed. Gradually add pine nuts, parmesan, garlic, and the remaining oil; blend until smooth.
- Basil: 125 g
- Olive oil: 300 ml
- Pine nuts: 90 g
- Parmesan (Parmigiano Reggiano): 65 g
- Garlic: 15 g
- Olive oil: 300 ml
5
Cut the beetroot into cubes, drizzle with pesto sauce, serve, and garnish with toasted pine nuts. You can also add slices of goat cheese.
- Beetroot: 6 pieces
- Goat cheese: 30 g
- Pine nuts: 90 g
