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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Beet Pesto Recipe

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This recipe for Beet Pesto is from The Dixon/Rapp Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-5 small beets
3 tablespoons feta cheese or chèvre
1 teaspoon balsamic vinegar
2-3 mint leaves
1/4 cup walnuts
1 teaspoon sea salt
1 tablespoon olive oil
dash of pepper
Directions:
Directions:
Rinse and cut off the tops of the beets and put them in a saucepan. Add enough enough water to cover the beets. Bring water to a boil and then simmer with the lid on for 20 minutes, or until soft enough to poke with a fork.

Place in food processor and mix until a smooth consistency. Add in rest of ingredients.

Store in an airtight container in the refrigerator.

 

 

 

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