1 bunch Red Dog Chioggia Beets
Olive oil
4 ounces goat cheese
¼ cup cashews

Parsley Pesto
1 bunch Red Dog Italian Parsley
½ cup cashews
1/3 cup Parmesan cheese
3 Tbs. lemon juice
2 cloves garlic
2/3 cup olive oil
Salt to taste

To make the pesto, put all ingredients in a food processor, blend until smooth. Add more of anything to taste.

Slice the beets thinly, toss in olive oil, and roast in a single layer at 400 degrees until barely tender. Remove from the oven and arrange on a plate. Sprinkle on the goat cheese and cashew pieces. Drizzle desired amount of parsley pesto over everything.