Beet salad and cheese with pistachios pesto
10 ingredients •
7 steps
• 1 HORA 20 MINUTOS
Cook time
60 min.
Prep time
20 min.
Skill level
Intermediate
![Beet salad and cheese with pistachios pesto](https://s-api.qcart.app/images/comoquiero-uploads/images/recipes/originals/1871.jpg?s=716x600&fit=cover&ext=webp)
Choose your servings
1 - 2
Ingredients
10 ingredients
Add all to cart
- 2 units Beet
- 150 grams Jewish
- 50 grams Fresh cheese
- 25 grams Pistachio
- 1/2 teeth Garlic
- 1/4 cups Olive oil
- 1/4 tsp Salt
- 100 grams Basil
- 1 bit Sesame
- 1/4 units Piquillo pepper
Steps
7 steps
- 1Put the beets to cook for 1 hour in a casserole with water and salt. Let Templen, pellases and cut them into slices. Terne
- 2Clean the Vainites, cut them into rhombus and come together for 5 minutes with a pinch of salt. Drink and reserve.
- 3For basil oil, put some basil leaves (reserve the rest) in a beater glass with a good jet of olive oil and tritural them with electric blender. Reservation.
- 4For the ribs, it extends the breeze paste on the oven plate (lined with baking paper), brings it with the basil oil and sprinkle with a little oregano powder and sesame seeds. Cut the dough into squares and horns at 180 ° C for 20 minutes. Terneralevils
- 5Cut the cheese in 9 cubes (for 4 people). Reservation.
- 6For the pesto of pistachios, put in a beater glass the rest of the basil leaves, the peeled garlic and laminate, a bucket of cheese, the peeled pistachios and a good jet of oil. Shreds with electric mixer.
- 7To mount the dishes, put a beet sheets in the background, distribute on top of the vainite, cheese (2 cubes per person) and the costres. Salt all with the pesto of pistachios.
Nutrition facts
Per serving
Show more
Calories | Carbohydrates | Protein | Fat |
---|---|---|---|
276 | 18.7 | 13.5 | 18.4 |
Rate and comment this recipe