- Cook Time
- Prep Time
- 6 ServingsServings
- 1 bunch asparagus, bottoms snapped off (you can reserve the bottoms for a future vegetable stocck)
- 1 pound baby or regular beets
- 2 fennel bulbs
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup toasted pine nuts
- 2 garlic cloves
- 1/3 cup toasted pine nuts
- 1 pound arugula, washed and dried wel
- 1/3 cup extra-virgin olive oil
- Juice of 1/2 a lemon
- Salt and pepper
1 Preheat your oven to 400 F.
2 Wrap beets in foil, drizzle with one tablespoon oil and roast for forty minutes or until tender.
3 Place asparagus and fennel on baking tray, drizzle with remaining tablespoon of oil, salt and pepper, and roast for fifteen
minutes or until your liking. If you are particular about how crisp you want your vegetables, you may want to roast the asparagus and fennel separately. I often do that anyway when cooking with large quantities, but for smaller quantities and for a casual meal at home, combining everything makes for a faster, easier dish.
4 Place in serving dish, top with toasted pine nuts.
5 Serve with pesto drizzled on top or on the side.
6 Turn the bowl of your food processor on and add the following ingredients, one at time: garlic cloves, half of the pine nuts(reserve the rest for sprinkling), arugula, olive oil, lemon juice, salt and pepper. Refrigerate in an airtight container until ready to use.