Roasted Beets with Parsley Pesto Vinaigrette

Beets are so nutritious, and the girl in me loves their gorgeous jewel-tone colors. Roasting beets is my favorite method to prepare them: it requires no dirtying of pans, just a few pieces of aluminum foil that can later be pitched.

For this recipe, I toss the still-warm beets in a ridiculously easy parsley pesto vinaigrette and sprinkle with chopped pistachios and flaky sea salt for a stunning, light side dish that’s wholesome, insanely flavorful, and definitely unique.

SERVES 6 • TOTAL TIME: 1 HOUR 15 MINUTES

INGREDIENTS:

1½ pounds medium beets (8 to 10), trimmed and scrubbed well

¼ cup Parsley Pesto

2 tablespoons red wine vinegar

3 tablespoons coarsely chopped pistachios

Flaky sea salt

DIRECTIONS:

• Preheat the oven to 425ºF.
• Divide the beets among two sheets of heavy-duty aluminum foil. If you are using different-colored beets, keep them separated. Seal the edges of the foil to create packets and place directly on the oven rack. Roast for 45 minutes to 1 hour. Let cool until safe to handle.
• While the beets are roasting, whisk together the pesto and vinegar and set aside.
• Peel the beets under cool running water with your hands or use a kitchen towel, gently rubbing each beet to remove their skins, then quarter.
• In a serving bowl, gently toss the beets with the vinaigrette. Sprinkle with the pistachios and sea salt before serving.