Beetroot salad with rocket & walnut pesto from Polpo: A Venetian Cookbook (of Sorts) (page 208) by Russell Norman

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Notes about this recipe

  • bernalgirl on March 02, 2026

    This was a miss as written, the arugula pesto lacked depth, so I topped the dish with bits of leftover goat cheese that I’d blended with herbs, hot honey, and preserved lemon. I think the remaining pesto would benefit from preserved lemon.

  • westminstr on January 02, 2016

    I really like this pesto but for me it didn't do much for the beets. concur with others that the dish needs some lemon. (I didn't cook the beets with vinegar, and perhaps that's why they seemed to be lacking acidity?).

  • L.Nightshade on April 24, 2015

    I made half a recipe, and the pesto easily went into the FP in one batch instead of two. I followed a chowhound's suggestion and added a squeeze of lemon at the finish, which did indeed brighten the dish.

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