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No. 0075 Italian Free recipe

Roasted Beets with Bocconcini, Basil and Pine Nuts

Glossy wedges of roasted beet, glazed with balsamic, share a wide white bowl with creamy bocconcini, toasted pine nuts and a fragrant sprig of basil. This elegant little starter plays sweet, earthy and milky flavors off each other and needs only a few ingredients to impress.

4.6 from 21 cooks

Roasted beet wedges with small mozzarella balls, basil sprig and pine nuts in white bowl
Photo: Farhad Ibrahimzade on Pexels
Prep
10 min
Cook
50 min
Total
1 hr
Serves
4
Level
Easy
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Method 5 steps

  1. Heat the oven to 400 F. Toss the beets with 1 tablespoon of the olive oil, wrap in foil and roast for 50 minutes, until tender when pierced.

  2. Toast the pine nuts in a dry pan over medium-low heat for 3 to 4 minutes, stirring, until golden.

  3. Peel the warm beets and cut into wedges. Toss with the balsamic, remaining olive oil and a pinch of salt and let stand 10 minutes so they turn glossy.

  4. Arrange the beet wedges in shallow bowls, tuck the bocconcini between them and scatter over the pine nuts.

  5. Top each bowl with a basil sprig, sprinkle a few sesame seeds on the rim and finish with flaky salt and pepper.

Tap a step to mark it done.

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