As a kid, I preferred blue to pink. This fared quite nicely for my parents, who loved to dress me in my brother’s hand-me-downs.
But these days, my heart melts for magenta — especially when we’re talking food. And one small beet makes it easy to bring that color to life
Here, grated beets sweep in to keep pesto from turning that ugly shade of green that normally happens when basil oxidizes. It adds a slight earthiness to the pesto, but is far from the prominent flavor.
Pair with arugula for an added pop of color and goat cheese for a delightful creamy finish.