Blushing Beetroots

I have a strange admission to make. Well, I say strange. Not odd exactly, but at odds with most people my age.

I love beetroot.

To those who are no longer teenagers, that won’t give you many clues as to my sanity, but suffice it for me to advise you that most of my friends really don’t like it. Won’t eat it at all for some reason. But honestly, what’s not to like? It’s pink. It leaves all your other food pink. If it isn’t cooked too much (and I think that may be the rub) then it is delicious. And you can flavour it with just about anything. So I’m presenting to you today one of my ultimate one-day-I’m-going-to-try-this recipes, from Bill’s The Cookbook: Cook, Eat, Smile. I present to you: Beetroot Pesto!

Ingredients

Makes one small bowlful
• 1 medium beetroot, roasted, cooled
and peeled
• 1 garlic clove, crushed
• 30g pine nuts, toasted
• 30g Parmesan, grated
• 1 tsp sesame oil
• 2 tsp olive oil (or more, to taste)
a handful of basil leaves, torn

Method

Beetroot are easy to roast as you just put them on a baking tray, skins on, and in to a fairly hot oven (200°C/180°C fan/gas mark 6) for 45 minutes. You can wrap them loosely in foil or drizzle with oil if you like, but really they’re fine as they are. Test to see if they’re cooked through by running a knife in to them. When they’re done, allow them to cool for a while and then peel off the skins, which should slip off really easily. Cube, slice or grate the beetroot in to a salad – lovely with oranges and watercress.

For the pesto: Roughly chop the beetroot and put in a blender along with the other ingredients. Blend for just long enough to create a textured pesto – if you want it more liquid, simply blend with additional olive oil until you reach the desired consistency. Season to taste with salt and  freshly ground black pepper.This will keep for a few days in the fridge in a sealed jar.