Recipe via With Food + Love |


Adapted from Erin Alderson's new book, The Easy Vegetarian Kitchen

Notes: polenta cooking times may vary depending on the type and brand you are using, check the package and cook accordingly. Polenta is practically foolproof if it is too thick, add in more water and vice versa. This dish takes about 25 minutes to put together and will feed about 4 people.


3 tablespoons olive oil

1 large shallot, finely minced

2 cups polenta

6 cups water

sea salt + pepper, to taste

2 medium sized golden beets {red or chioggia would also work}

olive spray or a tablespoon to toss}

Preheat the oven to 350 degrees and line {2} baking sheets with parchment paper.

In a very large saute pan heat the olive oil and shallots over low heat and cook until translucent, about 3 - 5 minutes.

Add in the water and bring to a boil. Then slowly add in your polenta, while continuously stirring. Reduce the heat to a gentle simmer and cover. Cook until the polenta is creamy. If you prefer a looser polenta, continue to add in more water until your desired texture is reached.

While your polenta is cooking scrub or peel your beets. Slice them into extra thin medallions either with a sharp knife or mandolin. Spray the parchment with olive oil lay your beets out and then give them another spray and a pinch of sea salt and pepper. If you aren't using spray lightly toss your beets in olive oil before laying them on the parchment. Bake for 15 - 20 minutes, flipping halfway through. Watch your beets carefully, they go from golden brown to burnt very quickly! Remove them from the oven and let cool and to crispy further.

Plate your polenta with a scoop of pesto, crispy beets and microgreens - oh and goat cheese would also be a fine addition!



1/3 cup packed fresh dill

1/4 cup packed fresh parsley

1/4 cup olive oil

1 - 2 garlic cloves

3 tablespoons pistachios

1 tablespoon lemon juice

1/2 teaspoon sea salt

1/4 pepper

Combine all the ingredients in a food processor and blend until smooth.