Frances Largeman-Roth, RD
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Wrap beets tightly in individual pieces of aluminum foil and place in a pie dish or on a rimmed baking sheet. Roast until tender (you should be able to pierce them easily with a knife), about 1 hour. Unwrap and set aside to cool. When cool enough to handle, rub with a paper towel to remove skins, or peel with a paring knife. Cut into quarters.

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  • Bring a medium saucepan of water to a boil. Cook fregola in boiling water for 12 minutes or according to package directions; drain. Transfer to a large bowl and stir in oil, salt and pepper until well combined.

  • Make pesto: Using a sharp chef's knife, mince garlic with salt, then slide flat side of knife over mixture a few times to create a paste. Place parsley, nuts and cheese in work bowl of a food processor or a heavy-duty blender (such as a Vitamix). Add garlic paste and pulse to combine. With processor running on low, slowly pour in oil until blended.

  • Stir pesto into fregola. Divide fregola among 4 bowls, then top each with 4 beet quarters. Grind some pepper on top, if desired, and serve.

Source

Adapted with permission from Eating in Color, by Frances Largeman-Roth. Stewart, Tabori & Chang; January 2014.

Nutrition Facts

315 calories; fat 20g; saturated fat 3g; mono fatg; poly fatg; protein 8g; carbohydrates 30g; fiber 5g; cholesterol 3mg; iron 4mg; sodium 341mg; calcium 136mg.