Beet Pesto

Beet Pesto Pizza with Goat Cheese and Arugula

Beet Pesto Pizza with Goat Cheese and Arugula

When most people think of pizza sauce it is tomato based, but for those who have an intolerance or sensitivity to Nightshades, tomato sauce is off limits.  That slice of pizza could cause a tremendous amount of discomfort to include symptoms such as heartburn/acid reflux, joint pain, bloating, intestinal distress, malaise, headaches, etc.  This recipe for beet pesto is an option for those who can not tolerate nightshades.  There are three options for preparing the beets; buying prepared organic beets (Love Beets is a brand that comes cooked and ready to use), roasting or boiling (I opted to boil my organic beets since I needed the beet juice for another recipe).  I also washed and chopped up the beet greens and incorporated some into our salad, the remainder was used the following night in our sautéed mixed greens.  This Pesto can be used as a dip or leftovers can be tossed on your favorite gluten or grain free pasta.

I wish I could be more precise with the measurements, but it’s going to depend on the ingredients you are using.  Start with the lesser amounts and add slowly until you reach your desired consistency/flavor.

Ingredients:

2 Cups Organic Red Beets (cooked, peeled and roughly chopped)

1 to 3 Cloves of Garlic (peeled and roughly chopped)

3/4 to 1 Cup Parmesan Cheese (grated)

1/2 to 3/4 Cup Olive Oil (I used a combination of Avocado Oil and Olive Oil)

Juice from 1 Large Organic Lemon (should yield 2 to 3 Tablespoons)

1 teaspoon Sea Salt (or more to taste)

Freshly Ground Black Pepper (to taste)

Directions:

Wash the beets well to remove the dirt, I use a small kitchen scrub brush.

Cut the beets in half (or quarters) place in a pot covering the beets with cold water.

When the water comes to a boil reduce the heat and cook beets until tender.

Remove the beets with a slotted spoon or by piercing with a fork.

Place the beets in a bowl until they are cool enough that you can remove the outer skin.

Roughly chop the peeled beets and place into a blender or food processor.

Add the garlic, parmesan, lemon juice, sea salt and pepper; blend/pulse until combined.

Begin adding the olive oil in a steady stream until you have a smooth paste.

NOTE:  If the pesto is too thick, add a small amount of lemon juice or water to thin.

 

Appetizers, Condiments, Recipes

Facebook Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>