Ingredients
- 4 beets, trimmed, leaving 1 inch of stems attached
- 6 tablespoons basil pesto
- salt and pepper to taste
Why This Dish Is So Satisfying
Expert Cooking Tips
- Use fresh basil for the pesto to get the best flavor and bright green color.
- Toss the beets gently with the pesto to coat them evenly without breaking the pieces.
Step 1
Put the beets in a large pot and covering them with about an inch of water. Bring the water to a boil over high heat, then lower the heat to medium-low, cover the pot, and let the beets simmer until they’re just tender—this usually takes around 30 minutes. Once they’re done, drain the water and let the beets cool enough so you can handle them comfortably. Peel off the skins and slice the beets into half-inch thick pieces. Toss these slices gently with the pesto in a bowl until they’re well coated.
Step 2
Heat your oven to 400°F (200°C) and lightly grease a baking sheet. Spread the pesto-coated beet slices out in a single layer on the sheet. Roast them in the oven for about 10 to 15 minutes, or until they’re warmed through and have a nice, slightly browned edge. Enjoy!
