Roasted Beet and Pistachio Pesto Salad

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Roasted Beet and Pistachio Pesto Salad

Course: Salads & Dressings, Side Dishes
Some recipes come to us out of sheet hunger and need for a break from the chocolate (only to return to our stash after said salad). We love this for its simplicity- it’s also a great way use up all the extra parsley in your garden.
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  • 8 medium Medium beets
  • 3 Tbsp Pistachios roasted
  • 1 Shallot
  • 1/2 cup Olive oil
  • 1 to 2 tsp Sea salt to taste
  • 1 Tbsp Fresh lemon juice
  • 1 large bunch Parsley
  • 2 Tbsp Grated Parmesan
  • 3 Tbsp Goat cheese


  • Preheat the oven to 400F. Place the beets on a cookie sheet and cover with foil. Bake until tender with a fork (about 35-50 minutes).
  • Place the shallots, pistachios, olive oil, lemon juice, 1 tsp salt, parsley and parmesan in a food processor and pulse until the pistachios are fine. Place in a bowl and taste; adjust the salt and lemon juice to your liking. Stir in the goat cheese.
  • Toss the beets and pesto together and serve.