| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 1/2 pounds carrots, cut into 2-inch pieces and halved lengthwise if large
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 6 medium beets (about 1 1/2 pounds)
- 1/4 cup pecans
- 1 cup fresh parsley
- 1 cup fresh mint
- 1 clove garlic
- 1 teaspoon finely grated lemon zest
- 2 tablespoons grated parmesan cheese
Instructions
- Preheat the oven to 425 degrees F. Toss the carrots with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Tear off 3 pieces of foil; put 2 beets on each sheet. Drizzle the beets with 1 tablespoon olive oil and wrap in the foil. Transfer the carrots and beets to the oven; bake the carrots until browned and tender, 30 to 35 minutes, and bake the beets until easily pierced with a knife, 50 minutes to 1 hour.
- Meanwhile, toast the pecans in a small dry skillet over low heat, stirring, about 5 minutes; let cool. Transfer to a food processor; add the parsley, mint, garlic, lemon zest, 2 tablespoons water, 1 teaspoon salt and a few grinds of pepper. Pulse a few times to make a paste. With the machine running, gradually add the remaining 1/3 cup olive oil and puree until smooth. Add the parmesan and pulse to combine.
- Let the beets cool slightly, then peel and cut into wedges. Transfer to a large bowl or serving dish and add the carrots and pesto; toss to coat. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 209 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 4 g |
| Cholesterol | 2 mg |
| Sodium | 484 mg |
Reviews
I love carrots and beets, but the flavors in this dish were not impressive. Surprisingly bland. I will not make it again.
I made this dish for Thanksgiving dinner, and it was a hit. It will become a holiday staple.
I made this in 2018 and I’ll be making it again in 2019. So delicious and easy to make. The beets take a little time but don’t be lazy and and buy canned – this part really made the dish!
Delicious and easy!