More Appetizers Recipes
Beetroot pesto
Ingredients
- 2 beetroots (middle size or 1 large)
- 3 tablespoons of olive oil
- 3 tablespoons of grated parmesan
- 3 tablespoons of pine nuts
- 1-2 cloves of garlic
- salt and pepper (according to taste)
to serve:
- dark bread
- sheep or goat cheese
- mint or baby spinach
Instructions
- Wash beetroots, wrap in tin foil, bake in oven about 1 hour (in 200 C degrees) till soft.
- Once beetroots cool down, peel and chop them.
- Roast pine nuts on dry frying pan till golden and fragrant.
- Combine all ingredients: baked beetroots, roasted pine nuts, garlic, olive oil, parmesan and salt and pepper blend well.
- Spread pesto on bread or crackers, serve with sheep or goat cheese and mint or spinach leaves.