Yield: 6 servings
6 medium mixed beets, tops trimmed
3 garlic cloves, minced
2 cups packed fresh curly parsley
¼ cup packed fresh basil leaves
¼ cup pumpkin seeds, lightly toasted
¼ cup olive oil
Juice of 1 lemon
Salt and pepper to taste
For the beets:
Bring a medium pot of water to a boil. Salt the water, then add the beets and simmer for 25 to 30 minutes, or until fork-tender.
Drain the beets and rinse under cold water, using your fingers to rub the skins off. Cut the beets into desired shape and size and set aside.
For the pesto:
Using a food processor, combine the garlic, parsley, basil, pumpkin seeds, olive oil, and lemon juice. Pulse until very well combined. Season with salt and pepper to taste.
Place the beets on a serving plate and sprinkle lightly with additional salt. Drizzle with the pesto and the olive oil, and then another sprinkle of salt and pepper. Serve immediately or refrigerate, and serve chilled.
ABOUT THE CHEF: Lucky Dhillon learned early on that good food brings people together. With that insight and an extensive experience cooking all across the Vancouver Lower Mainland, he’s now helming his own catering service – Soulful Kitchen. A passion for the kitchen camaraderie combined with a background of working with local, rustic and fresh ingredients has lent his food a quality that’s best summed up as being, “Unpretentiously Soulful.” Soulful Kitchen, is now in its second successful year. Dhillon says the Soulful Kitchen team is focused on creating a soulful, elegant, and authentic experience that’s visible even in the minutest details.