{"id":10397,"date":"2013-02-06T21:01:35","date_gmt":"2013-02-07T05:01:35","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=10397"},"modified":"2020-01-30T07:25:47","modified_gmt":"2020-01-30T15:25:47","slug":"roasted-beet-pesto","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/roasted-beet-pesto\/","title":{"rendered":"Haters Gonna Hate, But You’ll Love Roasted Beet Pesto"},"content":{"rendered":"

\"beet<\/p>\n

Beets were on my top food offender list when I was a kid.  Beets didn\u2019t come from a farm or the grocery store, they came from a salad bar.  Sizzler, Soup Plantation, even Carl\u2019s Jr. (yes, they had a salad bar in the ol’ days) all had \u2018em. Sliced or julienned, my auntie would pile them on her salad.  All I knew was, they went straight from a can into a tub and they tasted like dirt in dark purple water.  Who would eat that?  It was one vegetable I flat out hated.  Conversion, er, enlightenment(!), came 20 years later, via a slightly sweet, earthy roasted beet salad with blue cheese and a citrus vinaigrette.  Beets went from vegetatum non grata (probably not accurate Latin) to one of my favorites.<\/p>\n

Fast forward to this week.  I get a daily email from Il Corvo<\/a> in Seattle that gives the rundown on the pastas (it’s what they do) on offer that day.  It\u2019s mouth-watering and torturous at the same time, since they\u2019re only open for lunch Monday through Friday and it isn’t close by.  Monday\u2019s lacinato kale parsley pesto had basil and I had none, but it got me thinking about pesto alternatives, and about the four big fat beets I had in the fridge.<\/p>\n

\"roasted<\/a><\/p>\n

Since seeing the light, I\u2019ve usually left beets to the pros, mainly because someone else<\/em> gets to stain their fingers peeling those little buggers, but when the pickins are slim in the winter, you gotta do what you gotta do.  Flip on the oven, scrub down those beets, wrap \u2018em up in some parchment and foil and let \u2018em bake at 400F for an hour.  Pull on a pair of gloves and get to work. It is <\/em>a little messy, but you’ll live. I just wouldn’t do it with kids around. And wear black.<\/p>\n

\"roasted<\/a><\/p>\n

The pesto itself is vegan, the parmesan (or blue cheese, if you like) is simply suggested as a pretty garnish.  You could easily sprinkle it with additional ground almonds, if you like.  One big beet will make enough to feed three or four, but if you\u2019re going to go to the trouble, roast up a few beets and use the others for salad.<\/p>\n

\"roasted<\/a><\/p>\n\t\r\n\t

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\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i> Print Recipe<\/a>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t
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Roasted Beet Pesto<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t
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\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tServes: 3-4<\/span>\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i> \r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCooking Time: 1 hour<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t
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Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t