Roasted Beets With Kale Pesto
From Tyler Florence
Ingredients
- 2 bunches medium red beets
Kosher salt
Fresh cracked black pepper
10 sprigs thyme
3/4 cup extra virgin olive oil
2 bunches dino kale
1/4 cup sunflower seeds, plus 2 tablespoons for garnish
3 garlic cloves
2 oranges, 1 sliced
Juice of 1/2 a lemon
2 tablespoons water
1/4 cup parmesan cheese, shredded
Directions
- Preheat oven to 400°F.
- Trim the tops of the beets and rinse to remove any dirt. In a large bowl, toss the beets with 1/4 cup olive oil, 2 teaspoons salt, thyme, and 1 orange sliced. Make a pouch out of foil, and pour the mixture into it and seal completely. Place pouch on a sheet tray and put into the oven for 35-45 minutes, or until fork tender.
- While the beets are cooking, prepare the pesto and the crispy kale chips.
- Toss 8 kale leaves with 3 tablespoons olive oil, lay flat on a sheet tray, and bake until crispy, about 8-10 minutes. Remove and let cool on paper towels.
- Remove the tough stems from the kale and discard; if necessary, rinse and pat dry. Rough chop the kale and place into a food processor with the sunflower seeds, garlic, and shredded parmesan cheese. With the processor running, drizzle in 1/2 cup olive oil and process until smooth; if necessary, add the water. Season with salt, pepper, and lemon juice.
- When the beets are fork tender, remove, and let cool enough to handle. Peel the skins off of the beets using a paper towel, and cut into quarters.
- To assemble, spoon the pesto onto a serving platter and arrange beets on top, and garnish with sunflower seeds, shredded parmesan cheese, crispy kale chips, and zest of 1 orange.
Information
- Category
- Side Dishes
- Cuisine
- North American