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Wednesday, June 15, 2016

Roasted Beet Pesto

Let me name all the things I love about beets...
I love the way they feel raw
I love the way they taste cooked
I love the way they penetrate others with their color
I love the way stain my fingers for days
I love the way make me feel closer to Earth
I love the dark red color through my body
I love their natural sweetness
I love the Halwa they give me
.. this list can go on...

Beets are the Fire Element, directly linked to the heart.. it's only natural to love them.
Every time I try something "different" with beets, I fall in love all over again..

Yield 1 1/2 cups (enough for 500g or 1 lb pasta)
2 red beets, unpeeled, cut in halves
4 cloves garlic, peeled
3 Tbsp balsamic vinegar
1/4 cup ground almonds
1/4 cup ground cashews
1/3 cup olive oil
freshly cracked pepper
few pinches fleur de sel

1.  Rub some olive oil all over the beets and place them cut side down in a baking dish.  Bake at 275°F 180°C for 50 minutes or until tender.  Let cool.
2.  Peel the cooled roasted beets.  The skin should come off easily.
3.  Blend the beets with the garlic, vinegar, and ground nuts, adding olive oil as needed.  Blend this into a smooth paste, then add the fleur de sel and cracked pepper.
4.  Use on pasta (as I did) or as a spread as you would any pesto.
For pasta, make sure you reserve some of the cooking water to make it as saucy as you like it toss with the pesto.

I did this and added some roasted pollock to it
Eat Beauty.

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