Roasted Beets with Macadamia Pesto
By Chatelaine
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Chef McDonald graciously supplied the recipe for the yummy Roasted Beets we had after a recent O'o farm tour in Maui.
Ingredients
-
500 g
skin-on
beets
, stems removed and scrubbed
-
2 tsp
sea
salt
-
1/2 cup + 1 tbsp
Arbequina extra-virgin
olive oil
-
1 cup
basil leaves
, loose pack, fresh
-
2
garlic clove
-
1 tbsp
ginger roots
, rough chopped
-
1/4 cup
macadamia nuts
-
1 cup
crumbled
feta
-
1/2 cup
pine nuts
, toasted
-
1/2 cup
raisins
-
Ground pepper
, to taste
-
1 sheet
foil
Instructions
- Place beets on foil, coat in 1 tablespoon of oil, season with 1 tablespoon salt, close foil around beets and place into a 400-degree oven until beets are almost tender when pierced with a toothpick, approximately 1½ hours. Remove them from oven and allow them to steam in foil for approximately 30 minutes. Remove skins and slice beets into desired shapes.
- Make pesto by adding ½ cup oil, basil, garlic, ginger, macadamia nuts and remaining salt into a blender. Puree for about 10 seconds until ingredients are roughly smooth.
- Heat a sauté pan over medium heat; add pesto and beets and cook until warmed, approximately 1 minute. Season with ground pepper and arrange on individual plates or serve in a bowl. Sprinkle feta cheese and raisins over top and serve.
