I’ll admit, I never use to be a fan of beetroot. I’d tried it years ago, that awful pickled stuff that you get in those vacuum packs that my Dad use to love but I hated it and never gave fresh beetroot a chance until I started getting a weekly organic veg box delivery and it’s actually now become one of favourite things too cook with, versatile, full of anti oxidants and or course, pink, my favourite colour!!!
This beetroot pesto is one of the simplest things to make but so, so tasty.
250g of spirali pasta (you could use any pasta shapes)
2 medium sized beetroot
1/2 a cup of walnuts
1/2 a cup of grated vegan cheese (I used violife)
2 cloves of garlic, peeled
A generous handful of fresh basil leaves
1/2 a cup of olive oil for the pesto and a drizzle for the beetroot.
Preheat the oven to 200C
Peel the beetroot and cut in to quarters.
Place the beetroot on a baking tray, drizzle with a little olive oil, cover with tin foil and cook in the oven for 30 minutes.
Put the walnuts, garlic, vegan cheese and basil in a blender and blend, add a little water if they stick.
Place the pasta in a pan of salted, boiling water and cook for 15 minutes or until the pasta is al dente and then drain.
Remove the beetroot from the oven, let cool for around 5 minutes and add to the blender.
Also add the olive oil and blend until you have a paste.
Mix with the pasta.