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Roasted Carrots and Beets with Pecan Pesto
From Statesboro Market2Go
<p>A side dish made with locally grown root veggies, nuts, and herbs! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.foodnetwork.com (Entered by Ariana Giddens)
Serves: 6-8
Vegetarian!
Ingredients
1 1/2 pounds
Carrots (cut into 2-inch pieces, halved lengthwise if large)
1/3 cup
Olive oil
2 tablespoons
Olive oil (divided)
Salt & Pepper
6 medium sized
Beets
1/4 cup
Pecans
1 cup
Fresh parsley
1 cup
Fresh mint
1 clove
Garlic
1 teaspoon
Lemon zest
2 tablespoons
Grated Parmesan cheese
Step by Step Instructions
- Preheat oven to 425. Put the carrots onto a baking sheet and gently toss them with 1 tablespoon of oil and salt & pepper to taste.
- Tear off 3 pieces of foil and put 2 beets onto each piece. Drizzle the beets with 1 tablespoon of oil, then wrap them up in the foil.
- Put the carrots and beets into the oven, remove the carrots after 30 to 25 minutes, and let the beets cook for 50 minutes to 1 hour.
- Toast the pecans in a dry skillet over low heat for 5 minutes. Remove them from the skillet and, once they've cooled, put them into a food processor.
- Add parsley, mint, garlic, lemon zest, 2 tablespoons water, 1 teaspoon salt, and pepper to taste to the food processor as well, then pulse into a paste. Add 1/3 cup of olive oil, and blend it in. Add the Parmesan and blend it in as well.
- Allow the beets to cool slightly before peeling them into wedges, then put them into a large bowl with the carrots and pesto. Toss to combine, then season to taste with salt & pepper.