Baked carrots and beets with pecan pesto sauce – detailed cooking recipe. Share with friends: 
Food Photography: Ryan Dausch Time: 1 hour. 10 min. Difficulty: Easy Servings: 6 – 8 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 700 gr. carrots, peeled and cut into pieces
- 700 gr. thoroughly washed beets
- 1/3 Art. plus 2 tbsp. l olive oil
- 1/4 Art. pecans
- 1 tbsp. fresh parsley
- 1 tbsp. fresh mint
- 1 clove of garlic
- 1 tsp finely grated lemon peel
- 2 tbsp. l grated parmesan cheese
Recipes with similar ingredients: beets, carrots, pesto, cheese parmesan, pecans, garlic, mint, parsley
Recipe preparation:
- Preheat the oven to 220 ° C. Mix carrots with 1 tbsp. l olive oil, 1/2 tsp salt and a few pinches of ground pepper on a baking sheet. Tear off 3 parts of the foil; put on 2 beets on each leaf. Pour the beets with olive oil (1 tbsp.) And wrap in foil. Put carrots and beets in the oven; bake carrots until brown and cooked, from 30 to 35 minutes, and beets from 50 min. up to 1 hour
- Sauté the pecans in a small dry pan over slow stirring for about 5 minutes; let cool. Put in the kitchen combine harvester; add parsley, mint, garlic, lemon zest, 2 tbsp. l water, 1 tsp salt and ground pepper. Grind several times to make a paste. Gradually add the remaining 1/3 tbsp. olive butter and mashed until smooth. Add Parmesan and mix again. Let the beets cool slightly, then peel it and cut into pieces. Put in a large bowl or on dish and add carrots and pesto; mix. Season the dish salt and pepper.
