Confession: my life is more or less plagued with inside jokes surrounding beets. Most normal people have a number of beet jokes less than or equal to 1 (p<0.05). The fact that I have multiple probably tells you something about me… anyways, I digress. Wait, as I am typing this I realized I chose beets as my blog header. Blerg.
I have stuck to pretty simple things with beets: soups and roasting. But then something magical happened: I put them in my food processor with sunflower seeds, garlic, and cilantro. I had come across a recipe for beet pesto a while ago and I just couldn’t shake the image of the gorgeous magenta sauce adorning some slender noodles. Well, one evening I had diced up some beets and threw them in the oven to put on a salad… but then all of a sudden they were in my food processor! And they were being swirled around in this beautiful food ballet with sunflower seeds, garlic, vinegar, and cilantro. And it was the best thing. Ever.
Now while making this pesto, my roommate asked me what it has to have to qualify it as a pesto? This was a great question. The Wikipedia has told me that “pesto” means “pounded,” so really any sauce that is made in that way, I suppose, is a pesto. Additionally, it seems ground up nuts/garlic are traditionally at the base of it.
Side story: US customs almost didn’t let me back in the country coming from Italy due to a jar of pesto in my [checked] luggage. They didn’t bat an eye at the 5 kilos of Parmigiano Reggiano or 4 bottles of wine… but the pesto? Packed next to my stuffed animal? That is some fishy business.
In conclusion, a pesto is a ground sauce with a base of nuts and garlic that will get you stopped at customs. I hope this answer satisfies.
But back to something that I know will satisfy: this beet pesto. First of all, it is absolutely stunning. It has the most intense/complex/deep magenta/red color that only nature could produce, which my man made words can’t quite give justice to. Once you have stopped admiring it, you can use it like you would use any pesto: on pasta, as a dip, as a spread on a sandwich, or really anything else you can imagine! Be creative here! All of my trials have been wildly successful. So I plead that you run to your farmers market or grocer and grab a bunch of beets and get to it!
Inspired by A Veggie Venture
- 1 bunch of beets
- 2-4 cloves garlic
- 1/3 cup sunflower seeds
- 1/3 cup cilantro
- 1 tablespoon white balsamic vinegar
- ¼ cup olive oil
- Salt and pepper
- Preheat oven to 400F.
- Wash and peel beets (save the beet tops! Sauté with a little but of garlic and olive oil) and cut into 1/2” cubes
- Spread out evening on baking sheet and drizzle with olive oil and a few shakes of salt.
- Roast beets for about 20 minutes.
- Place roasted beets with all remaining ingredients but the olive oil in a food processor and process until smooth.
- Stream in the olive oil until it has reached the consistency you are happy with.
- Add salt and pepper to taste.