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  • Prep
    45 min
  • Total
    55 min
  • Servings

Barbabietola e Bocconcini


For the pesto all Genovese


For the salad

  • 200 g of Saputo Cocktail Bocconcini
  • 100 g of baby golden beets
  • 100 g of baby candy cane beets
  • 60 mL of olive oil
  • 10 mL of white wine vinegar
  • 6 leaves of basil (torn)
  • Salt, sea salt, pepper & black pepper (to taste)


For the pesto all Genovese

  1. Combine all ingredients except Parmesan in a food processor pulsing and scraping down the sides until well incorporated and smooth.
  2. Once smooth start pulsing in the Parmesan just until it's incorporated.
  3. Remove pesto from food processor and use at once or store in the refrigerator under olive oil for up to two weeks. 

For the salad

  1. Season beets with salt and pepper and toss with half of the olive oil. Place them in a roasting pan and cover with foil paper. 
  2. Roast in an oven at 400°F until a golden colour appears. Let cool.
  3. Once cooled to room temperature cut the beets in half and in a large mixing bowl add the rest of the olive oil, 40 g of pesto, white wine vinegar, Cocktail Bocconcini, and torn basil.
  4. Season with sea salt and cracked black pepper and toss everything together.
  5. Place in desired serving dish. Garnish with your favourite herb.

A recipe developed by our chef collaborator @rob_gentile

get to know our chef collaborator

Rob Gentile @rob_gentile

Over the years, Chef Rob Gentile has made his mark on the Canadian culinary scene by developing a refined and professional approach to Italian-inspired cuisine. As the Chef of the critically acclaimed Buca restaurants, he has created a welcoming and creative culinary program with strong appreciation for seasonal ingredients and classic technique. His restaurants have garnered a notable following and earned critical acclaim as some of the best in the country and Torontonians can hardly wait to see what Chef Rob Gentile has to offer next.