beet-pestoWe are starting a series of Recipes on the Blog. To start us off for summer of 2015 we are featuring the humble but versatile beet! Anisha, an avid vegetable eater and [Girard] garden variety chef shares two delicious recipes she likes to use when cooking with beets.

Roasted Beet Pesto [The Roasted Root]


1 Medium Beet (Roasted)

3 Cloves Garlic

½ cup roasted walnuts or pine nuts

½ cup grated parmesan cheese

½ cup olive oil

Freshly squeezed lemon juice (about ½ lemon)

Salt (to taste)

1. Preheat oven to 375°F

2. To prepare the beets for roasting, chop it into ½” cubes and place it into a foil packet. I

prefer to peel the beets, but you can leave the skin on – just make sure to scrub them

nicely before chopping.

3. Place the foil packet on a baking sheet (seam side up), and bake for about 45minutes – 1

hour. The beets should get very tender, and juices should start seeping out.

4. Cool the beets. Once they are cool, place them in a food processor with all of the

ingredients except the olive oil and pulse a few times.

5. Slowly add in olive oil and pulse to get the desired consistency. You can also add water

in if the pesto remains too thick.

You should have a beautiful, pink beet pesto! Now what? This roasted beet pesto is great to put

right on pasta, as a sauce for pizza, and even on paninis. It works very nicely with goat and

mozzarella cheeses, and with veggies like kale, onions, tomatoes, and sweet potatoes. Keep it

tightly sealed and refrigerated, and it should keep for a few weeks.


Beet Sweet Potato Burgers


1 Sweet Potato

1 Medium/Large Beet

1 Can drained Black Beans (optional)

1 Portabello Mushroom (optional)

2 Slices Bread/1 burger bun

2-3 cloves minced garlic

½ medium onion, chopped

1 tsp liquid smoke (optional)

½ tsp Ground Cumin

½ tsp Garlic Powder

½ tsp Curry Powder

½ tsp Crushed Red Pepper

Olive Oil

Salt and Pepper to taste

1. Preheat oven to 400°F

2. Peel and chop sweet potato and beets into ½” cubes and place on foil-lined baking

sheet, with edges turned up (to keep juices from leaking). Toss gently in olive oil, salt,

and pepper. Bake for 30-45minutes, until soft and roasted. Allow vegetables to cool.

3. While the beets and potatoes are roasting, pulse the mushroom and onion in a food

processor into small pieces. Combine mushroom/onion mix with beans (if using) and

sauté on medium heat until onions are translucent and beans are softened. Set aside.

4. Pulse bread into food processor to create bread crumbs, and set aside in a bowl.

5. Once the vegetables are cooled, pulse in food processor 4-5 times.

6. In a separate bowl, add all ingredients together except bread crumbs and mix by hand.

Slowly add in breadcrumbs to achieve a sticky, patty-like texture. Add in additional

bread as needed, or use an egg to bond the patties.

7. Form patties by hand, and either stove cook each side for about 5 minutes, or bake at

375°F for 10 minutes. The patties should stay together, with a crisp exterior and soft


Once your patties are cooked, garnish with whatever toppings you like. These burgers taste

great with sharp cheddar cheese and avocadoes!