Warm Rainbow Veggie Salad with Fresh Summer Pesto
Courtesy of Zimmysnook
4-6
30 minutes
45 minutes
This is one of those salads that steals the spotlight. It’s warm, colorful, packed with vibrant veggies, and topped with a super fresh, pesto that brings it all together. Think of it as a summer harvest bowl—but prettier, and more delicious. You can serve it warm or at room temperature, which makes it a great make-ahead option. Perfect for a casual dinner or a standout dish at a summer get-together.
Ingredients
Veggies
- 2 medium golden beets (approx. 10.5 oz total)
- 3 medium orange carrots (approx. 6.5 to 7.5 oz), peeled & sliced into coins
- 2 red bell peppers (approx. 10.5 to 12.5 oz), sliced
- 2 yellow bell peppers (approx. 10.5 to 12.5 oz), sliced
- 1 c green beans (approx. 4.5 oz), trimmed
- 2 c shredded purple cabbage (approx. 5.5 oz)
- 1 c cherry tomatoes (approx. 5.5 oz), halved
- 3 tbsp olive oil
- Kosher salt & freshly ground black pepper, to taste
Base
- 5 oz arugula
- 2 tbsp olive oil
- Juice of 1/2 lemon
- 2 tbsp grated Parmesan
Bright Summer Pesto
- 2 c fresh basil leaves, packed (approx. 1.5 to 1.75 oz)
- 1 c baby spinach or arugula (approx. 1 oz)
- 1/3 c pine nuts, lightly toasted (approx. 1.5 oz)
- 2 garlic cloves
- 1/2 c freshly grated Parmesan (approx. 1.5 oz)
- Juice of 1/2 lemon (approx. 1 tbsp)
- Zest of 1 lemon (optional)
- 1/2 tsp kosher salt
- 1/3 to 1/2 c extra-virgin olive oil (to desired consistency)
- 1 ice cube (helps preserve bright color while blending)
- Tip: When measuring basil, gently press the leaves into the cup—firmly enough to fill, but not packed tight.
Optional Garnish
- 1/2 c crumbled feta or marinated feta cubes (approx. 5.5 oz)
- 2 tbsp toasted pine nuts (approx. 0.5 oz)
Optional Marinated Feta
- 5.5 oz feta, cut into 1-cm cubes
- 1/4 c extra-virgin olive oil
- 1/2 tsp lemon zest
- 1 tsp fresh thyme leaves or oregano
- 1/4 tsp chili flakes (optional)
- Freshly ground black pepper, to taste
Featured Products
- CopperBond Induction 12.5” Skillet
- CopperBond Induction 2-QT Saucepan
- OvenBond Quarter Sheet Pan
- Provisions Stainless Steel Mixing Bowls
- Provisions Stainless Steel Chef’s Tools
- Large Clad Oval Roaster Au Gratin
- Small Oval Au Gratin, Set of 2
Directions
Roast the Beets
Preheat oven to 400°F (200°C).
- Scrub beets clean but leave skins on.
- Place on foil or in a covered baking dish.
- Roast 40–50 min, until knife-tender.
- Let cool slightly, then rub off skins using a paper towel.
- Slice into wedges just before serving.
Toast the Pine Nuts
In a 12.5” dry skillet over medium heat, toast pine nuts until golden, stirring often.
- Remove from heat and set aside.
Make the Pesto
In a food processor, combine basil, spinach or arugula, toasted pine nuts, garlic, Parmesan, lemon juice, zest (if using), salt, and ice cube.
- Pulse to chop.
- With the motor running, drizzle in olive oil until smooth and to your liking.
- Taste and adjust lemon or salt if needed.
Make-ahead tip: To keep pesto vibrant, press plastic wrap directly on the surface or cover with a thin layer of oil.
Blanch the Green Beans
Bring salted water to a boil in a small saucepan.
- Blanch green beans 2–3 min, until bright green and crisp-tender.
- Transfer to an ice bath. Drain and set aside.
Sauté the Veggies
Use the same 12.5” skillet throughout, wiping clean between steps if needed.
Purple Cabbage:
- Heat 1/2 tbsp olive oil over medium.
- Sauté with a pinch of salt for 5–6 min until just softened but vibrant. Set aside.
Carrots:
- Add 1 tbsp olive oil to the skillet.
- Sauté carrots for 5–6 min until golden and tender-crisp. Season lightly and remove.
Bell Peppers:
- Add remaining 1/2 tbsp olive oil.
- Sauté peppers together for 4–5 min until lightly charred and softened. Season and set aside.
To Marinate the Feta (Optional but Worth It!)
In a small bowl or jar, combine olive oil, lemon zest, thyme or oregano, chili flakes (if using), and black pepper.
- Gently fold in feta cubes.
- Let sit 30 min at room temp or refrigerate up to 3 days.
- Bring to room temp before serving.
To Assemble
On a large platter or shallow bowl, spread arugula.
- Toss with olive oil, lemon juice, and Parmesan.
- Layer on beets, green beans, carrots, cabbage, peppers, and cherry tomatoes.
- Drizzle generously with pesto.
- Top with crumbled or marinated feta and toasted pine nuts (if using).
- Serve warm or at room temperature.
