Prep Time: 50 min
Serves 2, as a sideIngredients:
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.