Please enter the email you’re using for this account.
Dairy
Easy
4 Servings
Allergens 
5 Minutes
Diets
I can eat this spread on its own by the spoonful. While I made this first with pine nuts, it also worked well with pecans, so use what you have on hand. Though you can’t see the nuts (unlike in a traditional pesto), you can taste them so don’t leave them out! If using whole nuts, use heaping tablespoons. Victoria Dwek shows us four amazing things you can make using beets.
3 tablespoons Bartenura Olive Oil
2 cloves garlic or 2 cubes Gefen Frozen Garlic
2 tablespoons pine nuts or nuts of your choice
1/2 teaspoon salt
toast
crumbled feta cheese
microgreens
In a blender, combine beets, olive oil, garlic, nuts, and salt. Blend until smooth.
Enjoy pesto as a dip, or spread onto toast. Top with feta and greens.
How Would You
Rate this recipe?
Please log in to rate
Was sooo good! The garlic added so much and the feta went so well with it .