Roasted Pesto Beets


  • 4 beets, trimmed, leaving 1 inch of stems attached
  • 6 tablespoons basil pesto
  • salt and pepper to taste

1. Place the beets in a large saucepan and cover with 1 inch of water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the beets are just tender, about 30 minutes. Drain, and allow the beets to cool until you are able to handle them. Peel and cut into 1...

View full recipe at SpringPad


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