About this recipe: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.
4 beetroots, trimmed leaving 2.5cm of stems attached
6 tablespoons basil pesto
salt and pepper to taste
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Method Prep:10min › Cook:45min › Ready in:55min
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.
Preheat oven to 200 C / Gas 6. Grease a baking tray.
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.