Warm Golden Beet, Goat Cheese and Basil Pesto Salad

edibleaustin.com
Serves 4
Ingredients
​For the Pesto

• 1 cup(s) fresh basil leaves
• 2 tablespoons pine nuts or pecans
• 3 cloves garlic, roasted
• 3 tablespoons olive oil
• 1/4 cup(s) grated Parmigiano-Reggiano cheese

For the Salad

• 1 bunch(es) medium golden beets
• 1/2 cup(s) crumbled goat cheese
• 1/2 cup(s) pesto
• Basil leaves, for garnish

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Preparation

1. For the pesto: Add all of the ingredients to the bowl of a food processor and pulse until combined. 
2. For the salad: Heat the oven to 450°. Wash the beets, trim the tops and bottoms, then place them whole in a covered roasting pan or on a baking sheet (cover the beets with foil).
3. Place in the oven and cook for 45 minutes, or until easily pierced with a fork.
4. Peel the beets while they’re still warm (but not hot) by running under cool water and gently sliding off their skins. Slice the beets into ¼-inch-thick slices and layer on the diagonal across a serving tray.
5. Top with the crumbled goat cheese, then use a pastry tube or sandwich baggie with a small hole cut across one corner to pipe the pesto around the beets. Garnish with fresh basil and serve.

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