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Crispy Smashed Beets with Pesto

Say hello to these utterly delicious Crispy Smashed Beets with melty basil pesto. If you like flavor-packed, colorful, mouthwatering bites of pure food bliss then these crispy smashed beetroot bites were made for you.  Juicy beets turned golden and crispy on the outside, seasoned with fragrant Mediterranean spices, a luscious basil pesto, crunchy toasted walnuts, and fresh herbs. It doesn’t get much better or tastier than these heavenly stacks of grilled beets.
Say hello to these utterly delicious Crispy Smashed Beets with melty basil pesto. If you like flavor-packed, colorful, mouthwatering bites of pure food bliss then these crispy smashed beetroot bites were made for you. 
Juicy beets turned golden and crispy on the outside, seasoned with fragrant Mediterranean spices, a luscious basil pesto, crunchy toasted walnuts, and fresh herbs. It doesn’t get much better or tastier than these heavenly stacks of grilled beets.
Simone - Munchyesta.com
Prep Time 8 minutes
Cook Time 25 minutes
Serving Size 4 people

Ingredients

Smashed Beets

  • 2 medium Beets
  • 2 tbsp Olive Oil
  • 2 tbsp Balsamic Vinegar
  • 1 tsp Garlic Powder
  • 2 tsp Dried Oregano
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • ½ cup Toasted Walnuts
  • 1 handful Fresh Mint Leaves or basil (chopped)

Pesto ingredients 

  • 1 bunch Fresh Basil
  • ½ cup Olive Oil
  • 1 cup Baby Arugula Salad
  • 4 cloves Garlic Minced
  • ¼ cup Toasted Pine Nuts or other type of nuts
  • 1 Jalapeño pepper seeds removed

Instructions

Instructions to make homemade green pesto in 5 minutes or less

  • Add all the pesto ingredients to a blender and blend until the pesto is smooth. Add 1-2 tablespoons extra oil if the pesto is too thick. Scrape the pesto into an airtight container and store it in the refrigerator.

Making the beets 

  • Preheat the oven to 400F and line a baking sheet with baking paper.
  • Peel the beets cut them into slices, and place them in a microwave-safe bowl with a lid. Cook for 3 minutes on high. 
    Place the beet slices on a lined baking tray and smash them using a fork or potato masher. Mash them, keeping them in one piece. The more ridges they get the more crispy they will become. 
  • Drizzle with olive oil, balsamic vinegar, and seasoning.
    Bake the beets in the oven for 20-30 minutes or until they are golden and crispy on the outside.
  • Place the beets on a plate and generously top with basil pesto. Garnish with fresh mint leaves and toasted walnuts and serve.

Notes

Tips to make the best crispy smashed beetroot stacks:
If you want a very crispy on the outside but soft on the inside beet: Boil or heat the beets first. This will make the beets extra soft and juicy on the inside.
Do you want a beet with a more fresh and crunchy inside bite and a crispy golden exterior?  Then don’t pre-cook the beets. Just drizzle with seasoning and olive oil and bake directly in the oven. 
Smash your beets. Use a potato masher or a fork to smash the beets just enough to create ridges and texture on the surface (note: you don’t want to completely break apart the beets)
Drizzle generously with olive oil and seasoning. The olive oil will help the beets become extra crispy and golden on the outside.