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Before we’re done seeing beets and before you run out of your frozen and fresh stock of basil from the garden, please make this salad. It’s so simple but so flavorful that it’s worth the 10 minutes to make the pesto.

And this post comes with no recipe, because you should cook from the heart and tweak along the way. Also because it’s Saturday night right now and I’ve worked 3 days, 13 hours each, which means I’m tired. (We keep it real here at Cooking with Books!) But not too tired to not share this idea and flavor combination.

  • Grab some beets, cut both ends off, place in foil. Salt, Pepper, & Olive Oil. Wrap. 
  • Oven at 350F for almost an hour, until beets are cooked. Chop beets.
  • Make pesto. Basil, your favorite nut, Parmesan cheese, olive oil. In the food processor. Done. 
  • Toss beets (warm or cold) with more salt and pepper. Add mayonnaise. 
  • Dollop pesto in. Swirl. Eat!

Happy Sunday, hope you all enjoyed your weekend! Anyone do anything exciting? Our “weekend” is from Monday to Wednesday, our days off, so I’ll be sharing some new recipes and photos via Facebook and Twitter, so be sure to follow me there! Thanks for stopping by!

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  1. Hooray! A recipe template! And a very colorful one, too. AND tons of flavor. Love it, ma’am. Just a few more days before end of season, yes? I know you’ll be glad to catch up on some sleep. 🙂