Beetroots are packed with antioxidants, vitamins and minerals. This punchy earth flavoured dip, goes great with crackers and cheese, stirred through spaghetti, or to top a piece of chicken. Surprise your kids with something colourful, and that is good for them too.
Beetroot Pesto
Prep time
Cook time
Total time
Author: Lizzie Moult
Recipe type: Preserves
Ingredients
- 5 sprigs of thyme
- 600 gm washed beetroot
- 150 g toasted almonds
- 40 g parmesan
- 2 cloves garlic
- I bunch of coriander roots
- ½ cup of olive oil
- Salt and pepper
Instructions
- Preheat your oven to 180’c
- On lined baking tray, scatter the thyme sprigs. Cut the beetroots into one inch squares and scatter over the top of the thyme. Drizzle a little of the olive oil over the top, and season with salt and pepper.
- Bake for 40min or until soft.
- In a food processor, place the almonds, parmesan, garlic and coriander roots. Give a quick pulse. Add the cooked beetroot and olive oil, blend so the mixture is still a little coarse.
- Season with salt and pepper to taste.
Notes
You can peel the skins off the beetroot after cooking, it reduces the earthy flavour.
A small amount of chili powder adds a punch to this dip.
