I don’t know what’s wrong with me. I’ve been told to make my posts shorter and put one recipes at a time. But I still end up combining 2-3 dishes and presenting it to you. Ah! Pains of a stubborn unlearning mind.
I do have a reason for my repetitive obdurate intentional attempts of long posts – One recipe and its versatility. Like, the guacamole post showed that apart from the dip you could make a sandwich too or the garlic roasted potatoes make for a very good and filling wrap. Hence my loooong posts.
Fair enough? I know, NO. ;) Well, I hope this post is one of the last few of the combined recipes posts!
Roasted Beets along with garlic, just rubbed with a little salt and olive oil makes a very very yummy eat!
I popped one in my mouth, and the flavor was fresh, juicy and succulent. I think, this, on its own is one great way to eat the root.
But – I saved the roasted way for another day, as now I craved for some gorgeous pasta.
This bookmarked recipe of mine was waiting to be tried and tested. With my little daughter in school, husband traveling and my sudden pasta yearnings, the day seemed perfect to experiment.
I slightly tweaked the recipe according to the ingredients available at hand and of course my mood.
Beet Walnut Pesto
To make a cup of pesto –
- 2 medium sized beets, washed, peeled and sliced
- 4-5 cloves of garlic
- 2 tbsp olive oil
- 8-10 walnut pieces, less than a handful
- Juice of 1/2 a lime – varies according to taste
- salt to taste
- 2 tbsp parmesan cheese – optional (I did not use any as I did not have at hand, still the pesto was yumm)
Rub a little olive oil and salt on the sliced beets along with the garlic. Spread on a baking tray and bake at 175 C for 15 minutes or so, till all the juices are released and beets are soft. Alternatively, you could saute them in a frying pan with little olive oil.
Once cool, put the roasted veggies in a mixer, add parmesan, walnuts, lime juice and salt. Grind to a semi smooth paste. Use water if required. Add olive oil. Mix well. Use as required.
The color stuns you, the nutty taste lingers for long and the health quotient gives you enough reason to digg in for more. So with the pink pesto, some corn and fresh basil, I made magic with my Penne.
Pink Penne Pasta
- 1 cup penne pasta or nay type of pasta – boiled al dente
- 1/4 cup corn kernels
- a little butter or olive oil
- 2 tsp plain flour
- 1 cup milk
- 2-3 tbsp beet pesto
- salt and pepper to taste
- red chili flakes and oregano as per your taste
- 2 tbsp fresh basil leaves, chopped
In a pan, heat oil or butter, saute corn. Once done, add flour to it. Let it coat the kernels. Mix in milk and keep stirring till the milk thickens. Now add salt, pepper, oregano, red chili flakes and pesto. Mix well. Stir in the penne. Then garnish with chopped basil leaves. Enjoy it hot!
How easy was that?
Note: Feel Free to add any veggies of your choice – broccoli, carrots, mushrooms, onions and pepper… list is endless.
Pesto Grilled Veggie Sandwich
I sautéed some thinly sliced veggies like onions, peppers, carrots and mushrooms, along with salt and pepper powder. Generously applied beet pesto to 2 slices of bread, placed the sautéed veggies and a slice of cheese on one pesto smeared bread. Covered it with the other bread. Grill with little olive oil or butter. Done!
Best Enjoyed with ketch up and hot sauce.
Ideas to add beet pesto to your food –
3. Wraps with cheese and veggies
4. As a dip with crudities or toasted bread or corn chips
5. on crostinis and on canapes.
If you can think of any other way, do drop a line.