1825 Pearl A, Boulder, CO 80302
This stack of beets is sure to please. You can either use goat cheese or your favorite cashew cheese to make this perfect for your taste!
2 large beets, boiled then peeled
1 leek, white part, diced
1/4 apple, diced
2 oz goat cheese or cashew cheese
2 TBSP sunflower seeds
1/4 cup fresh basil (15 leaves)
1/2 cup arugula
1 small clove of garlic
Boil beets for 45 minutes. When done, run under cold water and put pressure on the skin to peel off, it should slide off in pieces. Heat a small pan to medium heat, add 1 TBSP olive oil. Place leeks and apples in, salt and stir to coat. Turn down to low and cover, checking to make sure its not burning but rather cooking down. This should take 30-40 minutes. Place 1/4 cup olive oil, garlic, basil, arugula, sunflower seeds and salt in a container that fits a hand blender or a food processor. Blend to mixed but with still with texture. Once the leek mixture is cooked, add goat or cashew cheese and mix well. Slice beets very thin and even, save the smaller rings for salad or future use. Pour some pesto on a plate, then beet slice, cheese mixture and repeat. You should have 2 stacks when you are done. Save any leftover pesto, and enjoy your vegetables!