Name: Beets with Walnut Pesto
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4-6
Ingredients: 6 to 8 medium red or golden beets (about 2 pounds); Kosher salt; 1 cup packed fresh flat-leaf parsley; 1 cup walnut halves; 1 garlic clove; 1/4 cup olive oil, plus more for brushing; 1/4 cup freshly grated Pecorino Romano; 1/2 teaspoon red wine vinegar

Level: Easy

Total: 40 min
Active: 15 min

Yield: 4-6

Ingredients

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6 to 8 medium red or golden beets (about 2 pounds)

Kosher salt

1 cup packed fresh flat-leaf parsley

1 cup walnut halves

1 garlic clove

1/4 cup olive oil, plus more for brushing

1/4 cup freshly grated Pecorino Romano

1/2 teaspoon red wine vinegar

Directions

Cut off the leafy tops of the beets, leaving about 1/2-inch of the stem, and reserve them for another use. Wash the beets well to remove all of the sand. Peel with a vegetable peeler while wearing gloves.
Cover the peeled beets with cold water in a medium saucepan and salt generously. Bring to a boil over high heat, then lower the heat to medium and cook until fork-tender, 20 to 30 minutes. Drain the beets into a colander and cut them into quarters.
Meanwhile, combine the parsley, walnuts and garlic in a food processor and pulse until coarsely chopped. Add the olive oil and process until smooth. Stir in the Pecorino and vinegar and season with salt.
Toss the beets in a bowl with some of the pesto. Transfer the remaining pesto to a small ramekin and serve the beets with more pesto on top.