Roasted Beet Pesto


Time: 55 minutes



1 cup red beets, roasted and chopped (2-3 medium beets)

3 cloves garlic, roughly chopped

1/2 cup walnuts

1/2 cup parmesan cheese

1/2 cup olive oil

salt to taste



Preheat oven to 375F.

Wash and scrub the beets, pat dry.

Place beets in baking dish with 1/8 inch of water in the bottom. Roast in oven for 50-60 minutes until tender. Run under cold water and skins should rub off easily. Chop into 1 inch pieces.

In blender or food processor, combine all ingredients, slowly adding oil until achieving a smooth consistency. Adjust salt to taste.



Recipe adapted from: