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From Delish for
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  1. Meals & Cooking
  2. Recipe Headquarters
  3. Roasted Beet Pesto

Roasted Beet Pesto

By Laura RegePublished: Oct 2, 2020
preview for This Roasted Beet Pesto Tastes As Good As It Looks
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
1 hr
Cal/Serv:
464
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Fall is the season of vibrant colors and flavors. This pesto showcases both. Combine California walnuts with freshly roasted beets (which, couldn’t be easier to prepare), vinegar, garlic, and a few tablespoons of oil in a food processor to make the most gorgeous looking pesto we’ve ever seen. Warning: you’ll want to toss it with everything from pizza to tacos! 

Made it? Let us know what you think in the comment section below!

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Ingredients

  • 1

    bunch beets (about 1 1/2 lbs.), scrubbed, peeled, and cut into 1” pieces

  • 5 Tbsp.

    plus 1 tsp. extra-virgin olive oil

  • Kosher salt

    freshly ground black pepper

  • Freshly ground black pepper

  • 1/2 cup

    toasted California walnut pieces (2-oz.), plus ½ c. roughly chopped for garnish (2-oz.)

  • 1 Tbsp.

    plus 1 tsp. red wine vinegar

  • 1

    small garlic clove

  • 3/4 lb.

    cooked spaghetti

  • 2 cups

    packed baby arugula

  •  Parmesan cheese, for garnish

Directions

    1. Step 1Preheat oven to 425°. Place beets on a large piece of foil on a baking sheet. Drizzle with 1 tablespoon of the oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender, about 45 minutes.
    2. Step 2Carefully open foil packet and transfer roasted beets to a food processor. Add the walnut pieces, vinegar, garlic, and the remaining 4 tablespoons of oil. Pulse until beets are walnuts are very finely chopped and form a pesto consistency.
    3. Step 3Scrape the beet pesto into a large bowl and season with salt and pepper. Add cooked spaghetti and toss to coat.
    4. Step 4In a medium bowl, toss the arugula with the remaining teaspoon of oil and vinegar. Season with salt and pepper. Twirl noodles into bowls and top with dressed arugula, Parmesan cheese, and chopped walnuts.
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