If I had to describe this vegetarian/ vegan dish in one word I would say fresh, because it tastes sooo fresh! The crispy beets paired with the creamy polenta and dill pistachio pesto is delicious!
Photo’s by me
Crispy Beets with Polenta and Dill Pistachio Pesto: (Serves up to 4)
3 tablespoons olive oil
1 large shallot, finely minced
1 cup polenta
3 cups water
sea salt + pepper, to taste
2 medium sized golden beets (red works as well)
olive oil spray, or 1 tablespoon to toss
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a large pot heat the olive oil and shallots over low heat and cook until translucent, about 5 minutes.
Add in the water and bring to a boil. Then slowly add in your polenta, while stirring. Reduce the heat to a gentle simmer and cover. Cook until the polenta is creamy. If you prefer a looser polenta, continue to add in more water until your desired texture is reached.
While your polenta is cooking scrub or peel your beets. I left the skin on so I scrubbed my beets. Slice them into extra thin medallions either with a sharp knife or mandolin. Spray the parchment with olive oil lay your beets out and then give them another spray and a pinch of sea salt and pepper. If you aren’t using spray lightly toss your beets in olive oil before laying them on the parchment. Bake for 15 – 20 minutes, flipping halfway through. Watch your beets carefully, they go from golden brown to burnt very quickly! Remove them from the oven and let cool and to crisp further.
Dill Pistachio Pesto:
1/3 cup packed fresh dill
1/4 cup packed fresh parsley
1/4 cup olive oil
1 – 2 garlic cloves
3 tablespoons pistachios
1 fresh lemon squeezed
1/2 teaspoon sea salt
Combine all the ingredients in a food processor and blend until smooth.
Plate your polenta with a scoop of pesto, crispy beets and garnish with dill or parsley, and enjoy!