Roasted Beet Pesto
Jump to recipeFall 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!
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
- 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.
- 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.
- Step 3Scrape the beet pesto into a large bowl and season with salt and pepper. Add cooked spaghetti and toss to coat.
- 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.
