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...