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Beetroots are definitely one of my favorite veggies. They are packed with anti-oxidants, are amazing source of vitamin A, B6 and C, iron, magnesium, potassium and many more. Plus the earthiness, sweetness….okay, I think I am in love with beets.
Pestos and vegetable spreads are my huge favorites too. Quick and easy, you just roughly chop a few ingredients, press a button, and voilà, dinner is ready. And the leftover is great tomorrow for breakfast on your bread, or mixed in your scrambled tofu.
Beetroot Pesto
- Total Time: 1 hour 5 mins
- Yield: small bowl
Ingredients
Units
Scale
- 4–5 small beetroots
- 1 clove of garlic
- a small handful of sunflower seeds, soaked
- a small handful of pine nuts, toasted
- 1 cup of rocket
- 1 cup of basil
- 1/4 cup olive oil
- 1 Tbsp balsamic vinegar
- 1/2 lime
- salt, pepper
Instructions
- Wash the beetroots. You can use them raw (after peeling), or wrap them in tin foil, bake them in the oven for about an hour in 200°C.
- Once the beetroots cool down, peel and chop them and place in a food processor with the roasted pine nuts, soaked sunflower seeds and all the other ingredients. Blend everything well together.
- Serve as a pasta sauce or spread on bread or use as a dip for veggies. Enjoy!
- Prep Time: 5 mins
- Cook Time: 1 hour
- Category: Dip, Spread
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S E N S A T I O N A L
This beetroot pesto will be my go to recipe for my home grown beets now! It will NOT last long ❤️
Thank you
I’m so happy to hear you liked it 🙂