Wednesday, April 14, 2010

Recipe: Raw Beet Salad with Pistachio Mint Pesto

Rob + Corbin LOVED the pesto this morning on KARE 11! This recipe is so easy and so versatile, you'll want to make it all Spring + Summer long. The Raw Beet Salad is dyn-o-mite, and the pesto is out-of-sight. Really. Like Spring in your a good way.

Raw Beet Salad with Pistachio Mint Pesto
serves 4

1-2 large beets, peeled and sliced very thin or julienned
2 oz creamy goat cheese, such as Donnay (available at Grass Roots Gourmet)
1/4C Pistachio Mint Pesto (see recipe)
6oz Arugula or spinach

Arrange beets on a bed of arugula
Dot with goat cheese and Pistachio Mint Pesto
Serve cool

Pistachio Mint Pesto
makes 1 C

1C mint leaves, loosely packed
1/2C pistachios, roasted and shelled
Juice of 1 lemon
1T honey
1/4t salted or more to taste (note: omit salt if pistachios are already salted)
1/2C Olive Oil or more to achieve desired consistency

Place mint + pistachios in food processor or blender and pulse to chop
Add lemon juice, honey + salt (if using), pulse to incorporate
With processor turned on, slowly add olive oil until desired consistency is achieved

Serve with Raw Beet Salad, toss with pasta or smear on grilled meat or shrimp!

Stop by Midtown Global Market this Saturday, April 17 to celebrate Earth Day from 11AM-4PM! I'll be doing a cooking demo at 11:30AM and there will be loads of activities + education throughout the day. I'd love to see you there....

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