My beets are ready to be plucked from the ground. I have these lovely round brown domes poking out from the garden soil, promising the luscious beets below. Having company this weekend, I thought it was the perfect opportunity to try a pesto my dear friend Alanna shared the other day at A Veggie Venture. I loved the pesto. It was deep and earthy and made some excellent crostini appetizers. I chose to add some creamy Gorgonzola to the top of my beet pesto, and the pairing was splendid. I did use a drizzle of the optional olive oil called for, and for my toasted nut I opted for the sunflower seeds. The pesto is an excellent way to showcase garden fresh beets, and well worth the time to roast the beets to sweet perfection. Be sure to check out Alanna's recipe for Beet Pesto.
5 comments:
Too funny!! I was so excited to see you posting a 'new way' for beets cuz heaven knows, I do love beets. : -) I'm so glad you liked the pesto! I thought it was quite special too ... thanks for spreading beet goodness!
Do you know, I don't think I've ever had beets alone and not in a salad.
Lol Alanna! I'm afraid I'm very uninventive when it comes to beets.
Claire, I've never had beets in a salad! I love them roasted and warm, the only cold beets I'd ever had have been pickled beets and now this pesto.
Oh, this sounds fantastic. I never would have thought to make a pesto out of beets. Wish my beets were doing better in the garden; I'll have to try again for a fall crop. I want to try this!
Christa it's definitely not too late to plant for a fall crop. In fact I'm debating planting another row of beets or replacing the beets with winter squash...decisions, decisions.
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