I’ve been craving beetroot lately and on a whim just created this recipe! It took about three minutes to throw it together and the results are fabulous (if I say so myself). It’s perfect on this warm summer night when heating the oven was out of the question.
I began by covering a plate with a circular layer of fresh rucola. I sliced a whole cooked beet (bought in the grocery store) into even slices, then placed them onto the rucola. In the center I plopped a dollop of pesto, then covered the entire plate with crumbled goats cheese and pinenuts.
Text: Lydia Parafianowicz