Golden Beets with Parsley Pesto and Fregola
Ingredients
- Pesto:
- 4 medium golden beets, trimmed
- 1 cup uncooked fregola
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper, plus more for serving
- 1 large clove garlic
- 1/4 teaspoon salt
- 2 cups packed fresh flat-leaf parsley leaves
- 1/3 cup shelled unsalted pistachios
- 1/4 cup grated Parmesan
- 1/3 cup extra-virgin olive oil
Details
Servings 4
Adapted from health.com
Preparation
Step 1
1. Preheat oven to 450°F. Wrap beets tightly in individual pieces of aluminum foil and place in a pie dish or on a rimmed baking sheet. Roast until tender (you should be able to pierce them easily with a knife), about 1 hour. Unwrap and set aside to cool. When cool enough to handle, rub with a paper towel to remove skins, or peel with a paring knife. Cut into quarters.
2. Bring a medium saucepan of water to a boil. Cook fregola in boiling water for 12 minutes or according to package directions; drain. Transfer to a large bowl and stir in oil, salt and pepper until well combined.
3. Make pesto: Using a sharp chef's knife, mince garlic with salt, then slide flat side of knife over mixture a few times to create a paste. Place parsley, nuts and cheese in work bowl of a food processor or a heavy-duty blender (such as a Vitamix). Add garlic paste and pulse to combine. With processor running on low, slowly pour in oil until blended.
4. Stir pesto into fregola. Divide fregola among 4 bowls, then top each with 4 beet quarters. Grind some pepper on top, if desired, and serve.
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