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Beetroot Pesto

Salads involving roast beetroot are all the rage right now and for good reason, easy to roast and delicious with a strong, salty cheese. The strong flavour needs to be matched, try our favourite combinations of feta or halloumi.

Easy to roast, put them on a baking tray, skins on, and in to a fairly hot oven (2oo℃ /180℃ fan/ gas mark 6) for 45 minutes. You can wrap loosely in foil or drizzle with oil but really their fine on their own. Run a knife into them to check they’re done, let them cool and then peel.

One of our favourite things to do with them is make this seasonal pesto. We serve it with our Beetroot & Goats Cheese Arancini – seriously more-ish! Here’s a recipe to give it a go at home.

It’s unlikely you will want to turn the oven on to roast a single beetroot , but if you happen to be roasting some for a salad you could add an extra one so you can try this vibrant, tasty pesto. Delicious on pasta, bruschetta or on toast topped with cheese and grilled.

Makes One Small Bowlful

  • 1 medium beetroot, roasted, cooled and peeled
  • 1 garlic glove crushed
  • 30g pine nuts
  • 30g Parmesan, grated
  • 1 tsp sesame oil
  • 2 tsp olive oil (or more, to taste)
  • a handful of basil leaves, torn

Roughly chop the beetroot and put in a blender long with all the other ingredients.

Blend for just long enough to create a textured pesto – if you want it more liquid simply blend with additional olive oil until you reach the desired consistency.

Season to taste with salt and freshly ground black pepper,

This will keep for a few days in the fridge in a sealed jam jar.