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Kitchen Notebook

March 14, 2016

Roasted Beets with Nettle Pesto

50 Mins

Prep Time: 50 min

Serves 2, as a side

  • 2-3 Golden or Red Beets
  • 4 oz Nettles, leaves picked off the stem
  • 1 clove Garlic
  • ¼ cup Toasted Almonds or Walnuts
  • Olive Oil
  • Salt and Pepper

Preheat the oven to 400 degrees. Dress the gold beets with olive oil, salt and pepper, then place on a baking dish and bake in the oven for about 40 minutes, or until fork tender.

Wearing gloves, pull the nettle leaves off the stems. Discard the stems. Prepare a large bowl filled ¾ of the way with cold water and ice. Bring a large pot of water to boil. Salt the water and add the nettles. Cook just for a minute or two, until the nettles are bright green. Drain the nettles and add to the ice water. Purée the garlic and nuts in a food processor. Drain the nettles and squeeze out all of the water. Add the nettles and enough olive oil to create a smooth purée. Season with salt and pepper.

Allow the beets to cool completely, then use your fingers to peel off the loosened skin. Slice the beets to about ⅛-¼ inch thick. Spread them on a serving dish and drizzle with pesto.

50 Mins Beets Garlic Nettles Pesto Recipe Sides Spring Veg

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50 Mins Beets Garlic Nettles Pesto Recipe Sides Spring Veg

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