Beets are another one of my favorite super-foods. They are a unique source of phytonutrients called betalains. Betanin and vulgaxanthin are the two best-studied betalains from beets, and both have been shown to provide antioxidant, anti-inflammatory, and detoxification support, on top of promoting optimal health. I eat beets in all kind of ways: love them in my morning smoothie! But this pesto is something else. So versatile it can be enjoyed with raw veggies, rice crackers, on a cheese plate, in a salad, or as a spread. Either way it is delicious!
Nicole’s ORGANIC ROASTED BEET PESTO
Gluten free – Dairy Free – Nut Free – Paleo – High Fiber – Clean Eating – Vegan Recipe
3-4 medium Organic Beets
2 Garlic cloves
½ Tsp Paprika
½ Tsp ground Cumin
¼ Tsp Cayenne Pepper
Salt & Pepper
1 Tbsp Extra Virgin Olive Oil
½ Tbsp fresh Lime or Lemon Juice
Preheat oven to 375F. Peel your beets and wrap them singularly in aluminum foil. Place on a baking sheet and roast for 50 to 60 minutes. When ready remove from oven and let cool completely. Proceed then to cut the beets into little squares, chop the garlic and place everything in a food processor, along with the spices, olive oil and lime juice. Process on high speed for a couple of minutes, or until a smooth consistency with no chunks is achieved. Store in a jar and refrigerate.
Note: You can make this a Hummus by adding a can of drained Organic Garbanzo Beans to the ingredients. In that case you will adjust the olive oil by adding an additional Tbsp.
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