Broccoli and beetroot salad with rosemary pesto

Serves: 8 Prepare & Cook:


  • 4-6 rosemary sprigs, leaves picked and chopped
  • 3 garlic cloves, chopped
  • 35g parmesan, finely grated
  • 80ml olive oil
  • zest and juice of 1 lemon
  • 35g pine nuts
  • 500g Tenderstem broccoli
  • 350g cooked beetroot, sliced into wedges


  1. Put the rosemary, garlic, parmesan and oil in a food processor and blend until smooth. Season, then add lemon juice to taste.
  2. Toast the pine nuts in a dry frying pan over a low heat until golden.
  3. Cook the broccoli in boiling salted water for 3-4 minutes. Drain and season.
  4. Pour three-quarters of the pesto over the broccoli and toss well to coat.
  5. Arrange the broccoli and beetroot on a serving platter and drizzle with the remaining pesto. Scatter over the pine nuts and finish with a little finely grated zest.

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