Pesto roasted beetroots

    55 min

    A simple, yet delicious way to serve beetroots. Par-boiled beetroots are tossed with basil pesto and roasted to perfection. Serve as a side dish with any meal.

    12 people made this

    Serves: 4 

    • 4 beetroots, trimmed leaving 2.5cm of stems attached
    • 6 tablespoons basil pesto
    • salt and pepper to taste

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Place the beetroots in a large saucepan and cover with 2.5cm of water. Bring to the boil over high heat, then reduce the heat to medium-low, cover and simmer until the beetroots are just tender, about 30 minutes. Drain and allow the beetroots to cool until you are able to handle them. Peel and cut into 1.25cm thick slices, then toss with the pesto in a bowl.
    2. Preheat oven to 200 C / Gas 6. Grease a baking tray.
    3. Spread the beetroots out onto the prepared baking tray. Roast in the preheated oven until the beetroots are hot and have turned slightly brown around the edges, 10 to 15 minutes.

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    Reviews in English (7)


    I like this cooking method for beets although I use the microwave rather than the stove top. How the recipe turns out, though, will depend on your pesto. Mine is strongly garlic and I found the garlic clashed with the beet rather than complementing it. I prefer a mix of olive oil, salt, pepper and either sage or thyme rather than the pesto. YMMV.  -  03 Nov 2008  (Review from Allrecipes US | Canada)


    I was more interested in the method in this recipe as opposed to the ingredients. I don't have pesto right now, and although I could have made it, I didn't really feel like it. I just used minced garlic instead, and it was a hit. These beets are good roasted! Thanks for the recipe!  -  10 Jul 2010  (Review from Allrecipes US | Canada)


    All the pesto melted away during cooking, so these just tasted like roasted beets.  -  20 Feb 2011  (Review from Allrecipes US | Canada)