Beets are pretty sweet. Their moisture makes them perfect for baking into rich chocolate brownies and breads, they’re amazing pickled and piled on a sandwich, and they make a heck of a salsa, too. But I’ve discovered my new beet obsession: pesto!
It all started with this pizza recipe from The Roasted Root. I saw, I pinned, I knew I had to bake one for myself. So I bought mozzarella, goat cheese and kale, rounded up the makings of the pesto, and headed home to my handy-dandy food processor.
The beet pesto is super-duper easy to make: Just combine roasted (or boiled) beets, garlic, walnuts, Parmesan cheese, olive oil, lemon juice and a pinch of salt. (I left out the walnuts because I forget something at the grocery store every. darn. time.) Isn’t that magenta pesto frickin’ gorgeous, though?
The pizza recipe called for one cup of beet pesto, so naturally I made two to try it other ways throughout the week. Also I had a monster bunch of beets from the farmers market to use up. Not only did the pizza turn out pretty as an Instagram picture, it tasted like a dream. The creamy goat cheese, crispy kale, and garlicky pesto made for one tasty slice—or four, or five.
Speaking of dreamy, that extra pesto went to good use upping my toast game. I slathered it over slices of bread, and then topped with avocado slices and cracked black pepper, omnomnom. And an egg may have found its way on top after this photo was taken.
YOUR TURN: What do you make with beets that I should try?