Smoky Grilled Beets with Mint & Parsley Pistachio Pesto
Ingredients
The beets
-
2
bunches
medium-sized beets, scrubbed
-
2
cloves
garlic, peeled
-
½
teaspoon
smoked paprika
-
sea salt
to taste
-
ground black pepper
to taste
-
handful
micro greens, such as arugula or watercress (optional)
-
1
oz
crumbled soft vegan cheese of choice (optional)
The pesto
-
1
tablespoon
capers, drained
-
¼
cup
shelled pistachios
-
1
cup
mint leaves, very lightly packed
-
1
cup
parsley leaves, lightly packed
-
2
tablespoons
lemon juice
-
2
teaspoons
light miso
-
⅓
cup
olive oil, plus extra
Instructions
- Boil salted water in a large pot and cook the beets until tender, about 30-40 minutes.
- Drain the beets and let them cool slightly before peeling the skins off.
- In a food processor, combine garlic, capers, and pistachios, and pulse until finely chopped.
- Add mint, parsley, lemon juice, miso, salt, and pepper to the food processor and pulse until finely chopped.
- Drizzle olive oil into the mixture while the processor is running until a slightly fluid paste forms. Adjust seasoning if necessary.
- Preheat the grill to high and cut the beets into halves or quarters.
- Toss the beets with olive oil, smoked paprika, salt, and pepper.
- Grill the beets for about 4-5 minutes on each side until slightly charred.
- To serve, spread the pesto on a platter, arrange the grilled beets on top, and garnish with micro greens and crumbled vegan cheese if using.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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