This is one of the best things I have made with beetroot. Ever.
I was a late convert to the wonders of beetroot. Largely because all I knew for many years was the beetroot in a can. With that overly vinegary tartness. Which my tastebuds definitely didn’t like [and still don’t].
There was also a memorable experience with borscht when I was about 15. Not memorable in a good way I should hasten to add.
And then there was the first time I decided had fresh beetroot in a veggie juice. I was new to veggie juicing but had heard beetroot was healthy. I was determined to give it a go. Clearly it hadn’t been cleaned properly as that juice tasted unpleasantly of dirt. Needless to say it was a long time before I tried again.
I can’t remember when I did – probably when I started getting loads of freshly grown beetroot in my CSA box from Food Connect. For many weeks they fed the compost worms. Then I decided to experiment. With dips and with roasting mostly. Now I seek it out and buy and eat it all the time. I’m even growing it in my veggie garden! YUM.
And now my beetroot loving-ness has been turned on its head. Again. Thanks to Mel from Vanilla Zulu cooking school.
I met Mel at a workshop on social media that I spoke at about 18 months ago. We had stayed in touch, but sporadically. She was busy setting up her cooking school. I was busy dealing with some of life’s unexpected dramas, and going back to uni. We reconnected recently thanks to twitter. Man I love twitter.
Anyway, I digress.
I caught up with Mel for a coffee and she invited hubby and I to one of her cooking classes. She made a simple beetroot pesto. It was quick, it was easy, it was a flavour sensation!
I had to make it.
This is my version. For the Thermomix, but just as easy in a food processor.
|Beetroot and mint pesto|
Beetroot mint pesto
by Mel Kettle
What you need:
2 decent sized beetroot, scrubbed and peeled, chopped into quarters
1 clove of garlic, peeled
1/3 cup of pine nuts [you could also use cashews]
1 generous handful of mint, leaves only
1/3 cup good olive oil
bit of salt and pepper to taste
What you do:
This is the super-easy Thermomix bit.
Chuck everything into the Thermomix bowl. Whizz on speed 7 for 30 seconds. Scrape down the bowl, whizz again for another 30 seconds or until smooth.
Serve and eat.
|Roast beef with beetroot pesto|
Mel served hers smeared over roast beef which was amazing [her version had cumin, not mint]. I think it would also be beautiful with roast lamb. Or just on crackers or beautiful sourdough which is how I’ve been eating it.
What is your favourite pesto? Do you experiment with flavours, or do you stick to the tried and true basil and pine nut version?