Roasted Beet Pesto
- Wednesday, March 16, 2011
via The Dallas Organic Garden Club Blog by Allison Liddell on 1/23/11
Here's a great recipe I just tried for Roasted Pesto. It is from a website called "A Veggie Venture", which has many great . I modifed the recipe a little.
1 lb roasted mixed-color beets (roast on sheet pan at 375 for about 45 min depending on size)
2 cloves garlic
1/2 cup fresh cilantro
1 tbsp balsamic vinegar
1/3 c sunflower or walnuts, toasted
salt to taste
Mix all the ingredients in the until it reaches desired consistency, and serve with a drizzle of and some crumbled feta. Serve with fresh vegetables, pita or on crostini.
Extra note: If you grew your own or bought the beets with the greens intact (the rainbow ones are really nice at Whole Foods), the greens are terrific just cooked in a little broth with garlic and olive oil.