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Beet Pesto

Beet Pesto


  • Beets
  • Olive oil
  • Salt
  • Pepper
  • Garlic cloves
  • Pine nuts
  • Asiago cheese
  • Lemon juice


  1. Drizzle 2 small beets or 1 large beet with olive oil, season with salt and pepper, and wrap in aluminum foil. Roast in a 350 degrees oven for 50 to 60 minutes. When done and cooled, pulse in a food processor with 2 minced garlic cloves, 2/3 cup olive oil, 1/4 cup each lightly roasted pine nuts and grated Asiago cheese, and 2 tablespoons lemon juice.


  • Recipe by Janine Booth, chef and co-owner of Root & Bone in New York City


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