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| Golda's Dill Pesto and Beets |
Ingredients:
- 6 med. sized beet roots
- 3 to 5 tsp. Golda's Dill Pesto (or
more, to taste)
- 1/2 to 2 tsp. horseradish
- 2 to 3 Tbsp. sour
cream
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To prepare: Trim and wash the beet roots. Place them whole in a pot with
enough water in it to cover the beets completely. Bring the
water to the boil, then turn to simmer and continue to cook until the beets are soft inside - 10 to 15 mins. (use a knife
to test). Remove the beets from the pot with a slotted spoon
and place them in a bowl to cool. You can hurry the cooling
process by placing the bowl of beets in a second bowl filled with ice or cold water OR you can put the bowl of beets in the
freezer compartment of your fridge. While the beets are cooling, whisk together the sour cream, horseradish and Golda's Dill Pesto. Peel the cooled beets, cut in quarters and
arrange on a plate. Drizzle the dressing over the beets. Serve
as an appetizer or as a side dish.
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Golda says: If you like the heat and flavor of Golda's Skoogk, you can add
1/4 tsp. of it to the dressing.
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