I’ve never utilized beets as much as I have in this past year. I told you in my last recipe post, beets and I have this whole love-hate relationship going on. And it’s not just a consequence of their stain power.
Their taste is simply not something I crave, at least in large doses. I do enjoy a few roasted beets now and then, and a little grated raw on top of my salads. I find though that a little goes a long way.
What I like most about beets is their color. And here, too, a little goes a long way. (Hello gorgeous pink tabbouleh!) Just one beet was needed to create that vibrant bowl above.
I make a ton of pesto in the summer, both to eat and to freeze. It’s always so beautiful while spinning away in the food processor. And smells so good, too.
Slow it down, however, and it’ll undress itself from its vibrant green outfit faster than you can get it into a bowl. The air cuts right to the chase. Brownish or not, it still tastes great, but I always find it to be a slightly disappointing sight.
With many recent beet successes, I decided to keep running with the ingredient. Slowly, I’m discovering, perhaps I do love beets after all. How can you not love the site of that pesto up above? Rather than swapping out the basil, I simply added a beet to a variation of my traditional vegan pesto recipe. It by no means becomes the main flavor dominator in this pesto. It will, however, add a small hint of sweet earthiness, and a large dose of stunning, disappointment-free color.
The following makes enough for just over 1 box of pasta. I like to always have a little extra to store in the fridge for sandwich spreads and other various uses.