Pesto Meets Beets Two Ways

Roasted Beets with Pesto

Remove the leaves from 1 bunch of basil.  Puree the basil with 3 T. toasted walnuts, 1 minced clove of garlic and enough olive oil to make a thick paste.  Season with salt.  Add grated parmesan cheese to taste, if you like.

Slice beets into half-inch thick rounds or half-rounds.  Toss with 1 T. olive oil and arrange on a baking sheet in a single layer.  Sprinkle with salt.  When the beets are nicely browned on one side, remove them from the oven and toss with the pesto.  Return them to the cookie sheet and bake for another 15 minutes.


Roasted Beets without Pesto

Boil water and cook three large or four medium beets until tender.

Peel and mince 3 cloves of garlic.

Cool the cooked beets in water, then drain and peel them.  Cut into quarters and place in a food processor with the garlic, 1/2 C. toasted walnuts, 1/4 C. each lemon juice and olive oil, and 1 C. finely grated parmesan cheese.  Puree until smooth.  Season with salt and pepper.

Toss with cooked spaghetti or other pasta.

This recipe comes from www.eatliverun.com

Carrot Top Pesto and Baked Rice Casserole

Wonder what to do with carrot tops? Turns out they make a great pesto, which puts a fun twist on rice casserole .

The post appeared first on Fullbellyfarm.com as was adapted here.

Ingredients

• Carrot tops from 1 bunch of small organic carrots (save carrots for soup), washed and roughly chopped
• ¼ cup walnuts, toasted and cooled
• 1 clove garlic, peeled, roughly chopped
• 1 Tablespoon lemon juice
• ¼ tsp. salt
• 3 Tablespoons olive oil

Baked Rice Casserole
• 1 ½ cups cooked rice (white or brown)
• 1 cup nut milk
• 1 egg, well beaten
• ½ onion, finely chopped
• ½ cup carrot top pesto (above)
• Melting cheese, e.g., 3 oz. goat cheese, diced plus 2 Tablespoons shredded parmesan; or ½ cup shredded Swiss or Fontina

Directions

For the pesto: In a food processor, add carrot tops, walnuts, garlic, lemon juice, and salt. With motor running, add olive oil in a steady stream. Puree until blended, scraping down sides of bowl as needed. Season to taste with more salt and a little ground black pepper. Makes about ¾ cup pesto.

For the Rice Casserole: Preheat oven to 350°F. Grease a 1 ½ qt. baking dish (spray with olive oil or lightly butter). In a medium bowl, combine all ingredients. Pour mixture into prepared baking dish and bake uncovered for 40 minutes, until set and light golden.