Golden Beets and Their Greens with Pine Nut, Olive and Oregano Pesto
This was delicious! It absolutely burst with flavor. The recipe is from Deborah Madison, found in the beet section of Asparagus to Zucchini. It caught my eye because it utilized both the roots and greens in complete efficiency. I had to modify the sauce, which is essentially a glorified pesto. Based on availability, I substituted fresh oregano for the marjoram called for. The capers I also omitted and added extra kalamata olives in their place. You could easily use any favorite pesto recipe, or for that matter olive tapanade, for the sauce to this dish. The onions, briefly 'pickled' in some white wine vinegar added tons of bright flavor. In fact, I think that's what made this meal stand out so much...the bright tartness of the vinegar (there's also some in the pesto) in contrast to the earthy sweetness of the beets. Yum. I can't wait until we get more beets in our CSA box.
1 comment:
I love, love, love beets and beet greens are my fav greens. this sounds too good to be true. Why didn't I think of that?
Post a Comment