Roasted Beet Pesto

Sourced from: delish.com

Ingredients:

• 1 bunch beets (about 1 1/2 lbs.), scrubbed, peeled, and cut into 1” pieces

• 5 tbsp, plus 1 tsp extra-virgin olive oil

• Kosher salt freshly ground black pepper

• 1/2 cup toasted walnut pieces, plus ½ cup roughly chopped for garnish

• 1 tbsp, plus 1 tsp red wine vinegar

• 1 small garlic clove

• 3/4 lb cooked spaghetti

• 2 cup packed baby arugula

• Parmesan cheese, for garnish

Instructions:

1. Preheat oven to 425°. Place beets on a large piece of foil on a baking sheet. Drizzle with 1 tablespoon of the oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender, about 45 minutes.

2. Carefully open foil packet and transfer roasted beets to a food processor. Add the walnut pieces, vinegar, garlic, and the remaining 4 tablespoons of oil. Pulse until beets are walnuts are very finely chopped and form a pesto consistency.

3. Scrape the beet pesto into a large bowl and season with salt and pepper. Add cooked spaghetti and toss to coat.

4. In a medium bowl, toss the arugula with the remaining teaspoon of oil and vinegar. Season with salt and pepper. Twirl noodles into bowls and top with dressed arugula, Parmesan cheese, and chopped walnuts.