B[dropcap][/dropcap]eetroot has been the flavour of the season with multiple recipes and experiments in our kitchens in Boston and Dubai. Adding one more to the list with this Beetroot Pesto and Roasted Avocado served with linguine.
Discovering a new vegetable – even something as common as Beetroot!
Truthfully though, beetroots have been that one vegetable that I have always known of but never quite used in my cooking. Even growing up, we rarely if ever ate them. My recent experiments with beetroot are a new culinary adventure. As I use them in more recipes, I have to admit I’ve come to like them. The earthy flavour of beets in combination with their high nutritional value – especially vitamins – has won me over.
An update: since this recipe was published more beetroot recipes have been added to the blog. Check them out too!
Beetroot Pesto for the Win
In this continuing saga, I came across an idea for a beet pesto on a dinner time insta-story shared by a cousin. I was intrigued and went looking for a recipe to follow and perhaps adapt. Within seconds I was reading Heather Christo’s recipe for Beet Pesto.
Luckily I had beets chilling in the fridge. I tweaked Heather’s recipe to suit our taste buds and added a few extra ingredients and served linguine with Beetroot Pesto and Roasted Avocados.
Read on for two short and easy recipes for Beetroot Pesto and Roasted Avocados
For Beetroot Pesto:
Prep Time – 40 minutes
Ingredients:
- 2 Beetroots – boiled until soft,
- 1 cup Spinach,
- 5-6 Whole Almonds,
- 2 cloves Garlic,
- Salt & Pepper,
- 1 tsp Chilli powder,
- 2 tbsp Olive Oil,
- 2 tbsp of Labneh Kefir Cheese – replace with cream cheese or greek yogurt.
Process:
To start wash beets and then, boil them in plenty of water in a deep pot. This should take between 20 to 30 minutes. Use a fork to check. If the beets are tender and pierce easily, they are done. Turn off the head and drain.
Let them cool before handling.
Once the beets are cool, peel them and then roughly dice into large cubes.
While the beets cook – collect and prepare other ingredients.
Peel garlic cloves, clean and roughly chop spinach. I prefer using whole almonds. But if you like to use peeled almonds, soak them in warm water for a few minutes. This way the peel will come off easily.
*Note – If you are partial to other kinds of nuts and seeds, feel free to use them. I recommend sunflower seeds as a good replacement.
Transfer everything into a blender jar – add beets, spinach, garlic, almonds or nuts that you are using, olive oil, salt, pepper and cheese. Add red chilli powder or flakes only if you like a spicy pesto.
Blend!
Then add the cheese and mix again. Do not blend aggressively after adding the cheese. Idea is to gently mix everything.
**A note about the cheese – I used Labneh Cheese that is a form of hung curd made using yogurt to add a creamy texture to the pesto. Fellow blogger and expert, Anita, writes more about it on her blog A Mad Tea Party. You can skip using Labneh to make the pesto dairy free or replace it with either greek yogurt or a plain cream cheese.
That’s it. Beetroot Pesto is ready.
Cook some linguine and then toss it well with the pesto.
As an accompaniment to this meal roast avocados. Sounds good, doesn’t it?For Roasted Avocados:
Total Time: 20 minutes
- 1/2 Avocado per person,
- Salt and pepper,
- Olive oil,
- Juice of 1/2 a lime.
Process:
Pre heat oven to 400 F.
Halve the avocados and remove pits. Then, drizzle oil and season with salt and pepper.
Transfer to a baking sheet and place the avocados skin side down.
Bake for ~ 10 minutes. The flesh will start turning darker.
Remove from the oven, squeeze a little lime juice and serve with right away and enjoy with Beetroot Pesto Linguine!
Isn’t that a beautiful pairing?
I love the vibrant colors of Beet Pesto alongside the cooling and mellow colors of avocado.
There is a visual synchrony between the two that is matched by their equally unique taste. Hope you will try this unusual but rather tasty pesto a try.
- 2 Beetroots – boiled until soft,
- 1 cup Spinach,
- 5-6 Whole Almonds,
- 2 cloves Garlic,
- Salt & Pepper,
- 1 tsp Chilli powder,
- 2 tbsp Olive Oil,
- 2 tbsp of Labneh Kefir Cheese – replace with cream cheese or greek yogurt.
- Wash beets and boil them in plenty of water for 20 to 30 minutes.
- Use a fork to check.
- Turn off the heat and drain - cool before handling.
- Peel and then roughly dice into large cubes.
- Peel garlic cloves and roughly chop spinach.
- I used whole almonds.
- Transfer beets, spinach, garlic, almonds, olive oil, salt, pepper and cheese to a blender.
- Add red chilli powder or flakes only if you like a spicy pesto and blend.
- Then add the cheese and mix again.
- If you like to use peeled almonds, soak them in warm water for a few minutes. This way the peel will come off easily.
- I used Labneh Cheese that is a form of hung curd made using yogurt to add a creamy texture to the pesto. You can skip using Labneh to make the pesto dairy free or replace it with either greek yogurt or a plain cream cheese.
- 1/2 Avocado per person,
- Salt and pepper,
- Olive oil,
- Juice of 1/2 a lime.
- Pre heat oven to 400 F.
- Halve the avocados and remove pits.
- Drizzle oil and season with salt and pepper.
- Transfer to a baking sheet and place the avocados skin side down.
- Bake for ~ 10 minutes.
- Remove from the oven, squeeze a little lime juice and serve with right away.
looks really tasty
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