Roasted Beets with Parsley Pesto Vinaigrette

Name: Roasted Beets with Parsley Pesto Vinaigrette
Yield: 6
Ingredients: 1 1/2 pounds medium beets (8 to 10), trimmed and scrubbed well; Parsley pesto:; 1 cup walnuts; 4 cloves garlic, coarsely chopped; 1/2 cup freshly grated Parmesan cheese; Leaves from 1 large bunch fresh parsley, coarsely chopped; 5 green onions (light green and dark green parts only), coarsely chopped; 1/2 teaspoon red pepper flakes; Coarsely ground black pepper; 1/2 cup olive oil; 2 tablespoons red wine vinegar; 3 tablespoons coarsely chopped pistachios; Flaky sea salt

Roasted Beets with Parsley Pesto Vinaigrette was pinched from <a href="http://www.jsonline.com/features/recipes/339875911.html" target="_blank">www.jsonline.com.</a>

"Laurie McNamara's favorite way to prepare beets is roasting. McNamara tosses the still-warm beets in a parsley pesto vinaigrette, then sprinkles with chopped pistachios and sea salt for a side dish...."

INGREDIENTS

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1 1/2 pounds medium beets (8 to 10), trimmed and scrubbed well

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Parsley pesto:

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1 cup walnuts

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4 cloves garlic, coarsely chopped

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1/2 cup freshly grated Parmesan cheese

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Leaves from 1 large bunch fresh parsley, coarsely chopped

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5 green onions (light green and dark green parts only), coarsely chopped

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1/2 teaspoon red pepper flakes

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Coarsely ground black pepper

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1/2 cup olive oil

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2 tablespoons red wine vinegar

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3 tablespoons coarsely chopped pistachios

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Flaky sea salt

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