Recipe by Local Roots recipe contributor, Claire Matern
Golden beets (and tops)
Parmesan (or similar cheese)
Walnuts (or pine nuts or pecans)
Mixed herbs (optional)
Edible flowers for garnish (optional)
Wash the beet greens well and roughly chop. Add them to a food processor with walnuts, parmesan, lemon juice and zest salt and pepper. Blend while adding olive oil. Stop and mix, scraping down the sides, and season to taste until you like the taste and texture.
Peel and thinly slice the golden beets (a mandolin works well)
Shell the fava beans and blanche them in boiling water for 1-2 minutes. While they are cooking make a bowl of ice water, drain the beans, and shock them in the ice water.
Add the golden beets and fava beans to a platter, dollop with the beet green pesto and garnish with edible flowers if you want and have access to them.
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