You won’t believe me if I tell you, the first time I saw a bunch of raw beetroots was in my twenties. I was so fascinated and in love with that beautiful root vegetable and those elegant green-purple leaves. It was in college. We used the root grated, roasted or boiled. For salads, soups, quiche and even cakes. The leaves wilted or for colourful salads. In Cambodia was when I started to juicing beetroots and using them as a natural food colorant. Nowadays you can find golden beetroot and even ones with white rings inside, just beautifully hypnotizing.
Today I decided to give beetroots a new and delicious used. This rich purple beetroot pesto contains the same ingredients than the classic basil pesto. Just beetroot is added, increasing it’s nutrition effects. Sirve it as snack with bread or crudites, spread it on pizzas or even in sandwiches, it’s great on toasted beet and goat cheese sambo with spinach… yuuummmm
Beetroots have long been used for its medicinal purpose. They stimulate liver desintoxication, it’s good for bone mineralization and muscle contraction. Beetroots have an incredible nutrient value, they are low in fat,a good source of folic acid, fibre, manganese and potassium and the greens are high in iron, calcium and vitamin A and C. It exceptional colour comes from betacyanin, a pigment that provides antioxidants and anti-inflammatory support to the body.
I know cooking with beetroots can be a bit of a mess. Just be mentally prepared for it and enjoy the funny part of getting your hands, knife, cutting board, kitchen floor and even walls with a pink-ish colour. You will feel a kid again 😛
- 250 grams beetroots roasted
- 50 grams Parmesan cheese grated
- 2 garlic cloves
- 60 ml extra virgin olive oil
- 1 handful basil leaves
- a pinch of salt
- 1 baguette sliced and toasted
- Parmesan cheese
- 1 tablespoon pine nuts
- basil leaves
Chop beetroots and put them in a food processor. Add parmesan cheese, garlic cloves and basil leaves. Proccess adding slowly the olive oil until you get a coarse puree.
Slather onto a baguette and garnish with some parmesan, pine nuts and basil leaves.
For a vegan version substitute parmesan cheese for nutritional yeast, it will give you the traditional cheese flavour.