Beet Semolina Patties with Garlic Butter and Walnut Pesto
Earthy beet and semolina patties baked until firm and golden, crowned with salty Pecorino garlic butter that melts across the warm surface. A vibrant walnut and beet green pesto cuts through the richness with bright, herbaceous depth. The recipe smartly uses every part of the beet, transforming both root and greens into a cohesive dish. Serve warm as a vegetable-forward side or light main, perfect for dinners seeking earthy comfort with Mediterranean flair. This version stands apart by building umami through Pecorino at three touchpoints while the homemade pesto beyond basic herb sauces.
Ingredients
- 3 beets, grated, about 3/4 cup
- 1 teaspoon salt, for dough
- ½ teaspoon ground ginger, for dough
- ¼ teaspoon black pepper, freshly ground, for dough
- 1 ¼ cup semolina flour, finely groundall-purpose flour or spelt flour1:1gluten-free requires binding agent
50
- ¼ cup Pecorino cheese, grated, for doughParmigiano-Reggiano or feta1:1different salt and sharpness; feta softerdairy-freeadds eggs
50
- 1 teaspoon whole milk, for dough
- ½ cup salted butter, room temperature, for garlic butter
- ½ cup Pecorino cheese, grated, for garlic butterParmigiano-Reggiano or feta1:1different salt and sharpness; feta softerdairy-freeadds eggs
50
- ¼ cup beet greens, chopped, for garlic butterspinach or arugula1:1spinach milderarugula peppery; use raw or blanch
50
- ½ teaspoon black pepper, freshly ground, for garlic butter
- 3 clove garlic, grated or minced, for garlic butter
- 2 cup beet greens, chopped with stems, for pesto plus garnishspinach or arugula1:1spinach milderarugula peppery; use raw or blanch
50
- 1 clove garlic, grated or minced, for pesto
- 1 cup walnuts, for pesto
- ½ cup Pecorino cheese, grated, for pestoParmigiano-Reggiano or feta1:1different salt and sharpness; feta softerdairy-freeadds eggs
50
- ½ cup olive oil, for pesto
- 1 tablespoon lemon juice, freshly squeezed, for pesto
- ½ teaspoon salt, for pesto, or more to taste
Instructions
- 1
Preheat oven to 400F and line two baking sheets with parchment.
- 2
Combine grated beets, salt, ginger, and pepper in a large bowl.
- 3
Work in flour with clean hands until fully incorporated and dough forms a ball.
- 4
Flatten dough, fold in Pecorino and milk, and knead back into a ball.
- 5
Flour parchment paper, place dough on top, and roll to roughly 9 inches round and 1/4 inch thick with a floured rolling pin.
- 6
Cut hearts with a cookie cutter and place on prepared sheets; rework scraps into another 1/4-inch slab and repeat until dough is used or you have 12 hearts.
- 7
Bake until puffed and firm, about 8-10 minutes; avoid overbaking.
- 8
Meanwhile, combine butter, Pecorino, beet greens, black pepper, and garlic by hand or spoon until a ball forms.
- 9
For pesto, pulse olive oil with beet greens, garlic, walnuts, Pecorino, lemon juice, and salt in food processor until smooth; adjust seasoning and texture to taste.
- 10
Serve warm patties topped with garlic butter, pesto, and torn beet greens.
Tips
Beet greens pesto freezes well for up to 3 months; make extra to drizzle on soups, grains, or roasted vegetables.
Do not overbake patties; they firm up as they cool. 8-10 minutes produces tender centers with slight chew.
Room-temperature butter smashes smoothly into the cheese and garlic; cold butter will be lumpy and difficult to distribute evenly.
Good to Know
Cover leftover patties and refrigerate up to 3 days. Reheat gently in a 325F oven for 5 minutes to soften. Garlic butter keeps refrigerated 5 days; pesto keeps 4 days in an airtight container.
Patties can be shaped and frozen on a baking sheet for up to 1 month before baking; add 2-3 minutes to bake time directly from frozen. Garlic butter can be made 1 day ahead and stored covered at room temperature or chilled. Pesto is best made same day but holds overnight refrigerated.
Serve warm patties immediately after baking while they retain slight yielding centers. Top each with generous amount of garlic butter and drizzle of pesto; garnish with fresh torn beet greens. Pair with a simple green salad or roasted vegetables.
Common Mistakes
Over-mix dough after flour incorporation to avoid dense, tough patties; stop when dough comes together into a cohesive ball
Overbake patties to avoid rock-hard texture; aim for puffed and just-firm at 8-10 minutes rather than deeply browned
Skip room-temperature butter to avoid lumpy garlic butter that won't spread smoothly onto warm patties
Substitutions
Dairy-Free Swaps
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Gluten-Free Swaps
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General Alternatives
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FAQ
Can I make these patties without a heart-shaped cutter?
Yes. Use any cookie cutter (round, square, star) or freeform them by hand. The heart shape is purely visual; the dough behaves identically regardless of shape. Press firmly to cut cleanly through the stretchy dough.
What if my pesto is too thick or thin?
Pesto consistency is easily adjustable. Add olive oil in small amounts to thin, or add more Pecorino and walnuts to thicken. Taste as you go; the recipe suggests 1/2-3/4 cup oil for flexibility. Start at 1/2 cup and increase.
How long can I keep the beet green pesto?
Refrigerated in an airtight container, pesto keeps 3-4 days before the greens begin to darken and oxidize. Freeze in ice cube trays for up to 3 months; thaw gently and adjust seasoning after thawing as flavors can mute.