09 March 2014

Preserving Summer

The beetroots from the Country Garden have been delicious this summer, and I've been generally eating them raw and roasted in salads or simply preserved in pickles.  

Today after making a batch of Basil Pesto I thought I'd take the same recipe (Maggie Beer's from Maggie's Harvest) and adapt it to make Roast Beetroot and Walnut Pesto.  Sensational, and what an amazing colour!

(I wrote about Maggie's pesto recipe last year when I adapted it for Sorrel Pesto, and you can find my Simple Beetroot Pickle recipe on the Recipes tab.)

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