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Roasted Beet Pesto

Serves variant, as a spread course


1 cup red beets, chopped and roasted (about 1 medium beet)
3 cloves garlic, roughly chopped
½ cup walnuts, roasted
½ cup parmesan cheese, grated
½ cup olive oil
2 tablespoons lemon juice
Salt to taste



  1. Preheat the oven to 375 degrees F.
  2. Wash and scrub the beet and pat it dry. Chop it into ½” cubes and place it on a sheet of foil. Wrap the chopped beet in foil, making a foil packet.
  3. Place the packet on a baking sheet.
  4. Roast in the oven for 50 minutes, or until beets are soft and juices are seeping out.
  5. Allow beets to cool completely.
  6. Add all ingredients except for the oil to a food processor or blender and pulse several times.
  7. Leaving the food processor (or blender) running, slowly add the olive oil until all ingredients are well combined. If the pesto is too thick for your blender to process, add a small amount of water until desired consistency is reached.

This cancer-fighting recipe was generously contributed by


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