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Roasted Pesto Beets

By: t_jones  
"Red beets are boiled until just tender, then sliced and smothered in pesto before being roasted in the oven."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 261 people have saved this

Prep Time:
10 Min
Cook Time:
45 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

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

Directions

  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 1/2 inch thick slices, then toss with the pesto in a bowl.
  2. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  3. Spread the beets out onto the prepared baking sheet. Bake in the preheated oven until the beets are hot and have turned slightly brown around the edges, 10 to 15 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 152 | Total Fat: 10.8g | Cholesterol: 7mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2008 by sjsss 
I like this cooking method for beets although I use the microwave rather than the stove... MORE

 
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