Beetroot is low in fat, packed with vitamins, minerals and antioxidants and is delicious roasted. I usually make a batch of this and serve warm on the first day with a char grilled tuna steak, that’s been marinated in soy sauce, honey, grated ginger and fresh red chilli. Any left overs can be chilled in the fridge until needed and drizzled with the pesto and served as a salad.
Large bunch of fresh beetroot
Olive or rapeseed oil for roasting
For the pesto:
Large bunch of coriander (cilantro)
50g pine nuts
Half a clove of garlic
Good quality olive oil
1 teaspoon red or white wine vinegar
Sea salt to taste
Preheat oven to 200 °C / gas mark 6.
Top and tail the beetroot, in a bowl of cold water scrub with a brush to remove any soil / dirt.
If the beetroots are small leave whole, otherwise cut into similar sizes so they roast evenly. Place on a baking tray and drizzle with oil and roast in the oven. After 20 minutes turn them, and again after a further 20 minutes. Then check them every 10 minutes, use a knife to check that the beetroot is tender. Remove from the oven and allow to cool until you can handle them. Then remove the skin.
To make the pesto add, the coriander, pine nuts, garlic, oil and vinegar to a jug, use a hand blender to blitz everything. Add enough oil so that the consistency is wet but not too runny. Add salt to taste. Make the pesto whilst the beetroots are roasting and the flavours will infuse by the time you’re ready to serve.
Sprinkle the warm beets with sea salt and daub with the pesto, serve. The pesto and beetroots will keep for a few days in a fridge – if you have any left over remove both from fridge and allow to come to room temperature, then spoon over the pesto – this will prevent the beetroot bleeding into the pesto.