Ensalada tibia de verduras arcoíris con pesto fresco de verano

Name: Warm Rainbow Veggie Salad with Fresh Summer Pesto
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4-6
Ingredients: 2 medium golden beets (approx. 10.5 oz total); 3 medium orange carrots (approx. 6.5 to 7.5 oz), peeled &amp; 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 &amp; freshly ground black pepper, to taste; 5 oz arugula; 2 tbsp olive oil; Juice of 1/2 lemon; 2 tbsp grated Parmesan; 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.; 1/2 c crumbled feta or marinated feta cubes (approx. 5.5 oz); 2 tbsp toasted pine nuts (approx. 0.5 oz); 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

Warm Rainbow Veggie Salad with Fresh Summer Pesto

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

4-6

Prep Time

30 minutes

Cook Time

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

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.