Beet salad and cheese with pistachios pesto

Put the beets to cook for 1 hour in a casserole with water and salt. Let Templen, pellases and cut them into slices. Terne

Clean the Vainites, cut them into rhombus and come together for 5 minutes with a pinch of salt. Drink and reserve.

For 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.

For 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

Cut the cheese in 9 cubes (for 4 people). Reservation.

For 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.

To 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.