Roasted Orange Beets with Beet Greens
Orange Beets salad with a pesto of beet greens, pistachios and lemon for a wonderful side dish.
- 1 pound red beets with beet greens attached
- 1/4 cup extra virgin olive oil
- juice and zest of one orange
- squeeze of half lemon
- 1/4 cup pistachio nuts roasted salted
- 1 clove garlic
- few leaves of basil optional
- sea salt
- black pepper
Trim off beet greens. Wash well.
Using a pairing knife or potato peeler, peel skin from beets and cut into quarters or large bite sized pieces.
Douse with a tablespoon of olive oil and juice of half of the orange with zest.
Wrap in foil and roast in oven at 350 degrees for 35-50 minutes or until tender. Check at 15 minutes and turn.
Remove and douse with remaining orange and zest of that orange while still warm.
Mix in small food processor or blender, beet greens remains olive oil, lemon juice, garlic and two tablespoons pistachio nuts. Blend until smooth. Taste to season with salt and pepper. Add more olive oil if needed.
Bring beets to room temperature. Drizzle with more olive oil if needed. Season with salt and pepper. Top with beets pesto and remaining pistachios.