Beet Pesto Recipe

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We are always look for interesting recipes to try and recently we found one recently that was totally awesome – beet pesto. You may think that word combination is actually an oxymoron, but let me tell you that this recipe was so interesting and delicious. Just like any pesto, the beets (almost the replacement for the basil in a traditional pesto) were blended with nuts (walnuts instead of pine nuts), oil, and cheese. What was most interesting was the use of beet juice in place of much of the oil so it wasn’t so heavy and oily – I think that’s part of what I liked it so much. I included the beet pesto recipe below because I can’t find the recipe online to link to.

Beet Pesto (serves 4)

1/4C Walnuts
8 oz. can red beets (save juice)
1 1/2 tsp chopped garlic
1 Tbsp olive oil
2 Tbsp lemon juice
1/4C Grated Parmesan cheese

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Toast your walnuts in a non-stick pan.

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Blend walnuts with next 4 ingredients and mix in beet juice until desired consistency is reached. I used our Magic Bullet and it worked fine.

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Mix blended beet mixture with cheese.

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As directed on the original recipe we served the beet pesto over salmon. So good, so interesting! Enjoy!

Ps. Galic scape pesto is good, too!

Halibut with Roasted Beets

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I’m giving you another recipe this week! Must mean one thing…it’s CSA season and we’re getting tons of random vegetables that we’re scouring the internet for interesting recipes to use them all. Today I bring you what to do if you have tons of greens (like kale or swiss chard) and beets, as we had earlier this week. I found this recipe on Martha’s site for Halibut with Roasted Beets and it was great. Healthy, satisfying with interesting flavor combinations – tangy mustard, sweet golden beets, and tart greens.

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We used swiss chard and golden beets seasoned with salt and plenty of pepper.

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Dijon mustard on halibut is an unexpectedly fabulous combination.

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Enjoy!