Hello friends! Wow, first of all, thank you for your wonderful response to Monday’s post, “My Body, My Choice!”
I was absolutely blown away by your support! – The post got over 130 shares on Facebook!! So THANK YOU!
Tonight’s dish is a whimsical little number I like to call, my Beet and Pesto Napoleon! There’s just something about beets — they bring out the Dr. Seuss in me!
Well, these weren’t purple beets – although I do love that dramatic hue. No – these were golden beets, a delicacy that I just love! All the benefits and sam great taste as a “regular” purple beet, minus the stained cutting board and purple stained hands!
So I thought it would be fun to create a napoleon out of beets! And I layered it full of a beautiful green pea pesto!
And, it’s gluten free, vegan, Paleo, and Specific Carb Diet friendly!
Here’s what you need: (serves 1, makes 2 napoleons) — obviously, this recipe would be very simple to double
1 golden beet, sliced in 1/2-inch rounds
1 cup frozen green peas, thawed
2 Tbsp pine nuts, toasted
1 garlic clove, chopped (don’t double if you’re doubling the recipe)
juice of 1/2 lemon
3/4 cup of fresh basil
1 Tbsp EVOO
salt and pepper
Preheat oven to 400 degrees. Scrub and dry your beets. (No need to peel, just scrub. Besides, that’s where a lot of the nutrients are — in the skin!) Place the beet rounds on a tinfoil-lined, olive oil-sprayed baking sheet. Spritz them with olive oil, sprinkle with salt and pepper, and bake for 25-30 minutes, flipping half-way through.
Meanwhile, place the filling ingredients in the food processor, and process until smooth and creamy, scraping the sides several times.
To assemble, place about 2 Tbsp of filling between each beet slice. Garnish with fresh chopped basil.
This dish was fabulous! I just love beets — they’re nature’s candy! They’re sweet, they’re savory, and they’re the perfect canvas for pretty much anything, but especially pesto! They’re wonderfully chewy, and yet slightly firm, and coupled with the creamy green pea pesto — it was divine!
The flavors were outrageous too. The pesto was bright and fresh from the lemon and basil, with a subtle garlic note. Paired with the sweet and earthy beets, it was just delightful!
And it was a beautiful dish — the bright yellow-orange, with the pop of electric green — she’s a looker! 🙂
Eat this as a snack, a light lunch, or pair this with a fresh filet of fish, or a hearty salad, and you’ve got the perfect springtime meal!
What’s your favorite springtime dish?
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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