Beet Pesto

Special beet pesto that is suitable for spreading on bread, alongside a vegetable’s salad, as an accompaniment to steamed vegetables and more

  • AppetizersType
  • Super EasyDifficulty
  • 10 minPrep. Time
  • 20Serving/Unit

Ingredients

Beet, 3 units
peeled and cut into cubes
Olive oil, 2 tablespoons
for baking the beets (to taste)
Salt, 1/2 flat teaspoon
for baking the beets (to taste)
Walnuts, 1/2 cup
Garlic, 2-3 cloves
Thin pink salt from the Himalayas, 1/2 teaspoon
Lemon juice, 1/2 unit
freshly squeezed
Olive oil, 1/4-1/3 cup
Basil, 8-10 leaves

Preparation

1. Place the beet cubes in an oven tray lined with oiled baking paper, season and bake at to 356°F (180°C) in a turbo program, until the cubes look ready when a fork is stuck in them.
2. Allow the cubes to cool slightly (amount after baking: about a cup and a half).
3. Transfer all the ingredients to the food processor until you get a spread with a slightly crumbly texture (do not process into a smooth spread). Fix flavors, mix, transfer to a dry jar, close with a lid and store in the refrigerator.
4. Bon appetite (:

Total time: 15-30 min

Equipment: food processor.

The spices and lemon juice are according to personal taste (be careful with the salt).

Grinding Vegan Spreads and Dips Vegan Pesto Beet Vegan Beetroot Spread Olive Oil Walnut Garlic Lemon Juice Basil Vegan Red Recipes Special Vegan Spreads Healthy Vegan Spreads Vegan Spreads on Bread Easy Vegan Spreads Special Vegan Recipes Next to The Bread
Nutritional Values Serving/Unit 100 Grams
Calories 66 cal 242 cal
Proteins 1 g 3 g
Carbohydrates 2 g 9 g
Fat 6 g 22 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Hani Margolin Recipe by Hani Margolin
Beet Pesto
Healthy beetroot spread that everyone will love