One of my favourite dishes: Betroot pesto A delicious dish with zucchini roses and avocado! I love beetroot…I couldn’t imagine my kitchen without beetroot anymore. I use the tuber for both salty and sweet recipes. Beetroot is a superfood, equipped with iodine, potassium, calcium, magnesium, sodium, phosphorus and large amounts of iron. But that’s not all: beetroot contains betaine, which lowers the risk factor homocysteine for heart diseases, anthocyanins, which protect against cancer and nitrate, which lowers blood pressure! In Switzerland there is beetroot all year round, which makes me even happier, because especially in winter, when fresh berries or other vegetables are not available, it provides us with valuable vitamins and nutrients such as iron and we do not have to live without them.
- 500 gr. Any kind of whole grain pasta
- 2 pcs. Beetroot
- 1-2 pcs. Fresh garlic
- 3 tbsp. Ground almonds
- 1 Pinch Salt
- 1 Pinch Pepper
- 2 Tbsp. Oliveoil Extra Nativ
- 1 Handful Fresh Basil
- 3 Tbsp. Pecorino cheese
- 1 Tbsp. Fresh Lemon Juice
Cook the pasta according to the instructions. While cooking, set aside a little of the pasta water. You will need the pasta water afterwards for the beetroot pesto.
While the noodles are cooking, you could already start with the beetroot peso. Either you buy the beetroot fresh and cook it in the oven or you buy pre-cooked beetroot. I chose the 2nd option and always buy the beetroot in organic quality. For the pesto, put all the ingredients in the mixer and add the pasta water. Mix everything until you have a creamy consistency.
Now season the pesto with salt, pepper and lemon juice. If you like, you can also add more Pecorino cheese.
Now heat the beetroot pesto in a pan and add the pre-cooked pasta & sauté until the pasta has taken on the beautiful colour of beetroot.
Enjoy it & I’m looking forward to your comments about my Beetroot Pasta and let me know how your version of this recipe how your version turned out!
♡ Gloria Corazon Summer
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