BEET PESTO

MAKES ABOUT 1 CUP

Even those who dislike beets’ rather earthy taste will appreciate this vibrant-red pesto, which offers complementary notes of sprightly mint and savory walnuts. It makes a great dip for raw veggies or topping for bruschetta.

Ingredients Instructions

3 medium beets

3 tablespoons feta cheese

2 teaspoons balsamic vinegar

2-3 spearmint leaves

1/4 cup walnuts

1/2 teaspoon sea salt

1 tablespoon olive oil

Dash of pepper

1. Rinse and cut off the tops of the beets and put them in a saucepan. Add 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.

2. Peel beets, slice them, place in food processor, and process to a relatively smooth consistency. Add in rest of ingredients and process to a thick purée.

3. Store in an airtight container in the refrigerator.