Roasted Beetroot Pesto

Roasted Beetroot Pesto

One of the joys of a veggie garden is the abundance of fresh things to cook. However, sometimes that abundance can end up more than you bargain for!

This beetroot weighed in at a whopping 1.4kg!

What to do with such a mammoth haul of hot pink yumminess and not get bored eat it all?

Roasting beetroot really brings out the sweet earthiness of this vegetable. It also pairs beautifully with the tangy saltiness of feta (works well in a salad too). here, I have combined those flavours in a pesto-style dip - great on crackers or sandwiches.

Roasted Beetroot

Ingredients

500g beetroot, peeled, chopped (you might want to wear gloves when peeling)

1 Tablespoon olive oil

4 cloves garlic, whole, peeled

1 Tablespoon thyme

2 Tablespoons port or red wine (optional)

1/4 cup water

Salt and pepper

Method

Preheat the oven to 180oC.

Combine all of the ingredients in an ovenproof dish with a lid. Stir to mix it all together. Cover and bake in the oven for approximately 1 hour, until the beetroot is soft.

Once cooked, set aside to cool

Roasted Beetroot Pesto

Ingredients

One batch of the roasted beetroot as above, including the garlic (drain off any excess liquid)

1/2 cup mixed nuts &/or seeds **

1 Tablespoon lemon juice

1 Tablespoon olive oil

100g feta

Salt and pepper

Method

Combine all of the ingredients in a food processor/blender, blend until smooth and creamy. Season to taste with salt, pepper or lemon juice as needed.

** I used a combination of roasted cashews, roasted almonds, sunflower seeds and pumpkin seeds.