Roasted Beets with Parsley Pesto Vinaigrette

Roasted beets coated with a flavorful parsley, scallion and walnut pesto, a little red wine vinegar and a sprinkling of pistachios and flaky sea salt.

For the Parsley Pesto:
1 cup walnuts
4 garlic cloves, peeled and coarsely chopped
Leaves from 1 large bunch of fresh parsley, coarsely chopped
5 scallions (light green and dark green parts only), coarsely chopped
1/2 cup freshly grated Parmesan cheese
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
1/8 tsp. black pepper
1/2 cup extra-virgin olive oil

For the Roasted Beets:
1 1/2 lbs medium beets (about 8-10), trimmed and scrubbed
1/4 cup Parsley Pesto
2 tablespoons red wine vinegar
3 tablespoons pistachios, coarsely chopped
Flaky sea salt

View the full recipe at Floating Kitchen →