Description
A quick and healthy side dish with beautifully striped beets, a vibrant pesto, and a sprinkling of goat cheese. Enjoy the sweeter chioggia beets raw on a warm day.
Ingredients
Scale
Parsley Pesto
- 1 Bunch parsley, chopped
- 1/2 cup raw cashews
- 1/3 cups parmesan cheese
- 3 Tablespoons lemon juice
- 2 cloves garlic, minced
- 2/3 cup olive oil
- salt to taste
Salad
- 1 medium chioggia beet, sliced
- 1 medium golden beet, sliced
- 2 ounces goat cheese
- 2 tablespoons raw cashews
- Parsely pesto to taste
Instructions
Pesto
- put all of the ingredients except the oil and salt in your food processor, turn it on, and slowly pour the oil in through the feed tube until it reaches a consistency you like, stopping to scrape down the sides if needed.
- Season with salt
Salad
- Prepare the parsley pesto according to instructions.
- Wash the beets and peel them.
- Using a mandolin slicer, thinly slice the beets and arrange them on a plate.
- Sprinkle on the goat cheese and cashew pieces. Drizzle desired amount of parsley pesto over everything.
- Serve alongside your favorite entre.
- Category: Side