Golden Beets With Parsley Pesto And Fregola

• 4 medium golden beets, trimmed
• 1 cup uncooked fregola
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper, plus more for serving
• Pesto:
• 1 large clove garlic
• 1/4 teaspoon salt
• 2 cups packed fresh flat-leaf parsley leaves
• 1/3 cup shelled unsalted pistachios
• 1/4 cup grated Parmesan
• 1/3 cup extra-virgin olive oil

1. Preheat oven to 450u0b0F. Wrap beets tightly in individual pieces of aluminum foil and place in a pie dish or on a rimmed baking sheet. Roast until tender (you should be able to pierce them easily with a knife), about 1 hour. Unwrap and set aside to cool. When cool enough to handle, rub with a paper towel to remove skins, or peel with a paring knife. Cut into quarters.
2. Bring a medium saucepan of water to a boil. Cook fregola in boiling water for 12 minutes or according to package directions; drain. Transfer to a large bowl and stir in oil, salt and pepper until well combined.
3. Make pesto: Using a sharp chef's knife, mince garlic with salt, then slide flat side of knife over mixture a few times to create a paste. Place parsley, nuts and cheese in work bowl of a food processor or a heavy-duty blender (such as a Vitamix). Add garlic paste and pulse to combine. With processor running on low, slowly pour in oil until blended.
4. Stir pesto into fregola. Divide fregola among 4 bowls, then top each with 4 beet quarters. Grind some pepper on top, if desired, and serve.

golden beets, fregola, extravirgin olive oil, salt, freshly ground black pepper, clove garlic, salt, parsley, pistachios, parmesan, extravirgin olive oil

Taken from www.myrecipes.com/recipe/golden-beets-parsley-pesto (may not work)