Roasted Beet Pesto

Roasted Beet Pesto - - - > http://www.theroastedroot.net

There’s a roasted beet pesto on the schedule. But first, I want to discuss my writer’s blockage. Do they make a drain-o for that? It happens. On the reg. Sometimes the words are fertile and abundant. Sometimes they’re an endangered species in a Salvador Dali painting. Whoa, that’s extreme. Sometimes it takes a lot of music to talk about beet pesto. Or a lot of wine. Or both plus a little flashdance.

In actuality, It took me a Muse and Florence + the Machine youtube video marathon to get me here. And people, that can be a dark, dark place. But also very beautiful.

It can be a process. You’d think a beet pesto discussion would come naturally. But it can require some really, really weird rock videos.  Nothing like Muse to be my creative muse.

Roasted Beet Pesto - - - > http://www.theroastedroot.net

Okay, honestly, it also took me a little this, this, and this, too. Maaaaaybe a little this. All things in balance, folks. All things in balance. This too. What can I say, I’m a sucker for plaid.

Told ya. Takes an army.

Do you think Florence ever gets writer’s block? Doubtful.

And beet pesto…it kinda speaks for itself. I could have saved you a lot of word-reading and youtube watching had I just said that at the beginning, but really, beet pesto is its own thing and it’s really very tasty. It doesn’t taste beet-y the way…beets do. It tastes nutty, creamy, and it’s great for you. If you’re a sauce person, like me, you’ll spoon feed it to yourself before it can see the likes of pasta noodles.

Roasted Beet Pesto - - - > http://www.theroastedroot.net

Get your beet on!

Roasted Beet Pesto

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Roasted Beet Pesto

Ingredients

  • 1 cup red beets, chopped and roasted (about 1 medium beet)
  • 3 cloves garlic, roughly chopped
  • ½ cup walnuts, roasted
  • ½ cup parmesan cheese, grated
  • ½ cup olive oil
  • 2 tablespoons lemon juice
  • Salt to taste

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Wash and scrub the beet and pat it dry. Chop it into ½” cubes and place it on a sheet of foil. Wrap the chopped beet in foil, making a foil packet.
  3. Place the packet on a baking sheet.
  4. Roast in the oven for 50 minutes, or until beets are soft and juices are seeping out.
  5. Allow beets to cool completely.
  6. Add all ingredients except for the oil to a food processor or blender and pulse several times.
  7. Leaving the food processor (or blender) running, slowly add the olive oil until all ingredients are well combined. If the pesto is too thick for your blender to process, add a small amount of water until desired consistency is reached.
http://www.theroastedroot.net/roasted-beet-pesto/

Comments

  1. Beet root pesto? Not gonna lie this one is new to me. I am not the biggest beet root person, but I think that is only because I have only ever tried the canned one and it was just not good. I love pretty much every single veggie there is, so maybe with all the cheese, the walnuts and tossed with pasta I would love this too! I have to try it soon!

    Oh and writers block? Happen all the time over here!

    • Ohhhhh girl….ooooooooooohhhhh giiiiiiiirl! You quit those canned beets, stat! Real roasted beets are a) much tastier, b) have more nutrition than canned, and c) you can make cool things with them, like pesto. Anywhoooo, the pesto isn’t very beet-y, so those who are beet averse will still enjoy it. Grrrenteed ;)

  2. Here’s the deal: the greater the recipe is, the less I have to say about it. I don’t know why. When I have something so-so to post, I’m FULL of words. Sometimes, we just let the food photos do the talking? I feel ya.

    I just made Heather Christo’s beet pesto and I’m in love! I have another jar in the fridge-hooray!

    • Oh MAN! I wish I had looked at Heather’s before making this! When I made it, I was all…mmmmkkaaaaaaaay, a little thisssss…a little thaaaat…wish someone like Heather Christo were here to be my beet pesto consultaaaant. Yeaaaah. I’m the same way, when I love a food stuff, I get all choked up about it…but when I’m just so-so about a recipe, I compensate with words. Should I be confessing this on my own food blog? Hmmmmm….

  3. Yes, Julia – I am so totally a sauce person! And, I just love both beets and pesto, but honestly it never occurred to me to put the two together (in such a beautiful way)! This looks just delicious and is so creative – another slam-dunk! :D

  4. I <3 pesto of all kinds, and your beet pesto is so gorgeous! I would spoon-feed it to myself in a heartbeat.

  5. It’s so preeeetttty! Music gets me in the mood too…err..omg to write that is!! haha. This sounds so tasty, make my noodles all pretty in pink. WHy does everything I type sound so wrong lol!

  6. Ok, this pesto is just straight up gorgeous! I love roasted beet BIG time. I can’t believe I never thought about making a pesto like this…but, I’m sure glad you did :)

    Oh, and writers block….it’s a regular thing over here. You’re not alone.

  7. Beet pesto? ROASTED beet pesto?? Oh. My. Gosh. Where little odd one doesn’t like beets (or does her man), her daddy and I LUV the things. So, I need to make this pronto-tonto. I have a long list of things to make when you come to live with us. Starting with pimento cheese. :)

  8. Muse. Yes. F+TM. EVEN MORE YES. Girl crush on Florence, truth. Have you ever seen her MTV unplugged performance? Alex downloaded it one day and we watched it and OH BOY it was the best thing ever. You must find it.

  9. You know how much I love beet anything! beet pesto is my favorite pizza topping! great recipe lady!

  10. Really there is nothing on this earth right now that I want more than this pesto. The color is stunning, and it sounds delicious. (I have a major obsession with beets)

    As for the writers block… I am not much of a writer, this is what I struggle with the most on my blog. I have writers block almost every single day! So yeah…I get it.

  11. I so want this on my pasta, and I so want my pasta to be pink! Might have to do this when my man is on the road, but I will do it!

  12. Looks delicious. Thanks for sharing. I want to try it at home.

  13. Funny, I ironically made a beet-inspired pesto just this afternoon! I added beets to a traditional pesto recipe I use, and the color turned out gorgeous. Now I’m curious to try a beet-only version!

  14. Hi, I’ve made regular pesto and last year did kale pesto. What would you put this one on or with? Thanks. Lisa

  15. Where is a bunch of beets when you really NEED them?! This is happening…oh yes, mark my words…just as soon as I can get back to the market! I spotted some last weekend and thought my gut was telling me to get them, but I was like, “oh no gut…you already have two bunches of kale, zucchini, and half the tomato stand” (obviously I’m going through a severe seasonal denial period right now! ;)) Guess my gut knew what she was talking about! Lol

    Oh and about that whole writer’s block thing? I could have used some Muse inspiration on Saturday night when it took me something like FOUR HOURS to type up a post about pancakes! Oy!

    • Yup, right around 4 hours is what it takes me when I have writer’s block. Especially when I divert myself to youtube for inspiration – post-writing can last a lifetime! So glad there are folks out there who can relate ;) Let me know when you try the pesto!! :)

  16. Is there a sub for the walnuts??

    • Hi Brenna, I’ve never tried the recipe using anything other than walnuts, but you could try using pine nuts or almonds. I’m not sure the exact amount you would want to substitute in, but it’s worth a try. Let me know how it turns out!

Trackbacks

  1. […] This bookmarked recipe of mine was waiting to be tried and tested. With my little daughter in school, husband traveling and my sudden pasta yearnings, the day seemed perfect to experiment. I slightly tweaked the recipe according to the ingredients available at hand and of course my mood. […]

  2. […] how I made that Roasted Beet Pesto, got all choked up about it, diverted your attention to youtube videos while I hid the tears of joy […]

  3. […] I made the stamp kit back in 2009 when I was at Yale. Who knew how relevant it would be for my life right now! In other food news, I have a new form of crack and I’d like to give you a recipe! It’s for a beet pesto that the amazing Rachel adapted from this recipe. […]

  4. […] THIS recipe for beet pesto though… let me tell ya… it needs a gold medal. […]

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