There is something deeply satisfying about the earthy sweetness of roasted beets paired with the salty, stretchy tang of suluguni cheese, all brought together by a vibrant homemade pesto. This dish, a staple of Georgian-Russian cuisine, is perfect for a hearty lunch or an elegant starter. Serve it with a slice of dark rye bread — preferably without wheat flour — to mop up every last drop of pesto.
About This Dish
The combination of roasted beets and suluguni is a classic in the Caucasus region. Beets are naturally sweet and become even more so when roasted, while suluguni, a brined cheese from Georgia, offers a mild saltiness and a unique texture that becomes delightfully stringy when warm. The pesto, made with fresh basil, garlic, sunflower seeds, and olive oil, adds a herbaceous punch. For the best results, use a high-quality immersion blender like the best non-toxic immersion blender to achieve a smooth, vibrant paste.
Ingredients
- 4 medium beetroots (about 600g total)
- 200g suluguni cheese (or substitute with fresh mozzarella or halloumi)
- 1 large bunch fresh basil (about 30g)
- 2 cloves garlic
- 4 tbsp sunflower seeds, plus extra for garnish
- 80ml extra virgin olive oil
- Salt and freshly ground black pepper to taste
- Rye bread for serving
Step-by-Step Instructions
- Preheat and prepare the beets. Preheat your oven to 200°C (400°F). Scrub the beetroots thoroughly under running water with a brush. Wrap each beet individually in aluminum foil. Place them on a baking sheet and roast for 1 to 1.2 hours, depending on size, until a knife pierces them easily. For even roasting, consider using a best wall oven microwave combo with air fryer that offers convection settings for uniform heat distribution.
- Cool and peel. Remove the beets from the oven and carefully unwrap. Run them under cold water to cool slightly. The skins should slip off easily. Cut the peeled beets into neat wedges or slices.
- Make the pesto. Set aside a few basil leaves for garnish. Roughly chop the remaining basil and garlic. Place them in a tall blender cup or the container of an immersion blender. Add a pinch of salt and let stand for 5 minutes to release the flavors. Blend until a coarse paste forms, then slowly drizzle in the olive oil while blending. Add the sunflower seeds and continue blending until you reach your desired consistency. Season with black pepper. If you prefer a nuttier pesto, you can toast the seeds first, but the recipe calls for raw seeds. For a perfectly emulsified pesto, a best food processor for nut butter works wonderfully.
- Prepare the cheese and garnish. Tear the suluguni into bite-sized pieces with your hands – this gives a more rustic texture than cutting. In a dry skillet over medium heat, toast the reserved sunflower seeds for 2–3 minutes until golden and fragrant. Shake the pan frequently to prevent burning. Set aside. To drizzle olive oil over the finished dish, use a best oil sprayer for an even, fine mist.
- Assemble the dish. Arrange the beet wedges and suluguni pieces on a serving platter or individual plates. Drizzle generously with the basil-sunflower pesto. Sprinkle with the toasted sunflower seeds and reserved basil leaves. Serve immediately with crusty rye bread. For the best texture, enjoy while the cheese is still warm and slightly melted. Leftover beets can be stored in a best 48-inch built-in refrigerator to maintain freshness.
Tips for Perfect Roasted Beets
Choosing the right beets makes a difference. Look for firm, unblemished bulbs of uniform size so they cook evenly. If your beets vary in size, you can cut larger ones in half. Roasting in foil concentrates the sweetness but you can also roast them uncovered. For a faster method, use a microwave pressure cooker to steam them in minutes – though the flavor won't be as caramelized. Another alternative is to use an air fryer at 180°C for about 25 minutes, but you'll need to flip halfway. Always test with a skewer before peeling.
Variations
While suluguni is traditional, you can experiment with other melting cheeses: fresh mozzarella, halloumi, or even a mild feta (though feta won't melt). The pesto can be customized by swapping sunflower seeds with walnuts, pine nuts, or pumpkin seeds. For a dairy-free version, use a vegan cheese alternative. If you don't have an immersion blender, a glass food processor works equally well. For a complete meal, pair with a side of roasted potatoes or a green salad.
Frequently Asked Questions
Can I make the pesto in advance?
Yes, the pesto can be prepared up to 3 days ahead. Store it in an airtight container in the refrigerator, with a thin layer of olive oil on top to prevent discoloration. Bring to room temperature before serving.
What can I substitute for suluguni cheese?
Suluguni has a unique texture, but you can use fresh mozzarella (drained well) or halloumi (grill or pan-fry it first). For a more acidic note, try a brined cheese like feta, but add it just before serving as it won't melt.
How should I store leftovers?
Roasted beets keep well for 3–4 days in the refrigerator. Store them separately from the cheese and pesto, and assemble just before eating to maintain texture. The pesto can be frozen in ice cube trays for quick portions.
Can I use this recipe as a salad base?
Absolutely. For a more substantial salad, add cooked quinoa, chickpeas, or sliced avocado. The pesto doubles as a dressing. Adding some arugula or watercress gives a peppery contrast.
Why are my beets taking longer to cook?
Beet cooking time varies by size, freshness, and variety. If they are still hard after the recommended time, continue roasting in 10-minute increments. You can also test with a skewer. Using a commercial countertop convection oven may reduce cooking time due to improved air circulation.
Nutritional Profile and Serving Suggestions
This dish is rich in fiber, folate, and antioxidants from beets, while the cheese provides protein and calcium. The pesto contributes healthy monounsaturated fats and vitamin E. Pair with a glass of dry white wine or a light red. For a heartier meal, serve alongside grilled chicken or fish. If you're looking to impress guests, plate each component separately and let them assemble at the table. For a memorable after-dinner coffee, consider a best espresso machine under 2000.
For more inspiration, check out our Catalan sponge cake recipe for dessert, or explore our guide to best chocolate-covered raisins for a sweet finish. To keep your kitchen stocked, ensure you have the best undercounter ice maker machine for cold drinks, and the best coffee maker for Airbnb if entertaining guests.
Note: This recipe was originally published in Gastronom magazine, Issue No. 11, 2021. We have adapted it for modern kitchens. If you notice any errors or have suggestions, please contact us.
