Very Vegan: Beet Salad With Parsley-Pumpkin Seed Pesto
Here's the silver lining to allergy-friendly food: It's really easy to prepare and enjoy! Invite everyone (yes, everyone) to the table with chef-blogger Heather Christo's new cookbook, Pure Delicious. If it's an allergen to anyone, it's off the table— but you'd never know it!
I find the sweet, earthy flavor of beets is well complemented by this fresh herbal pesto, highlighted with fresh mint and thickened with pumpkin seeds. It's a full-flavored salad with ravishing colors that's right at home on a fall table.
Very Vegan: Beet Salad With Parsley-Pumpkin Seed Pesto
Prep Time
15
minutes
Cook Time
30
minutes
Servings
4
to 6
Total time: 45 minutes
Ingredients
- 6 large beets
- kosher salt
- 3 garlic cloves
- 2 cups packed fresh flat-leaf parsley
- 1/4 cup packed fresh mint leaves
- 1/4 cup pepitas
- 1/4 cup olive oil
- juice of 1 lemon
- kosher salt
- kosher salt
- 2 tablespoons olive oil
- 3 tablespoons loosely packed fresh mint leaves
- 1 tablespoon fresh-leaf parsley leaves
Directions
- Bring a medium pot of water to a boil. Salt the water, then add the beets and simmer for 25 to 30 minutes, or until fork-tender.
- Drain the beets and rinse under cold water, using your fingers to rub off the skins off — they should come off quite easily. Set the beets aside.
- To make the parsley–pumpkin seed pesto: In a food processor, combine the garlic, parsley, mint, pepitas, olive oil, and lemon juice. Pulse until very well combined. Season with salt.
- Place the beets on a serving platter and sprinkle lightly with salt. Drizzle with the pesto and the olive oil, then sprinkle with the mint and parsley leaves. Serve immediately or refrigerate and serve chilled.