#SundaySupper: Root Vegetables

Every year in our marriage we’ve celebrated Valentine’s Day by enjoying fondue. That’s what happens when you get two Fondue Makers! Sometimes I do a cheese, sometimes chocolate, and sometimes even both!

This year, our 5th married Valentine’s Day, was a little different. Our stay here in Ohio has been for schooling, my husband will earn his Masters degree at the end of the month. He successfully defended his thesis this week! This calendar year has been quite a stressful and busy one so far and I am quite ready to get my husband back. So, for Valentine’s Day this year I was reading Chapters 4 and 5 of his thesis, being a second set of eyes to check for content cohesion and grammatical quirks.

I woke up really early on Sunday, February 14th to go to the grocery store before the post-church crowds did their shopping to get everything I’d need for Caramelized Shallot Fondue and Champagne Poached Pears. I also found some Florida Strawberries! And then I got to the check out only to discover that they couldn’t sell me alcohol before noon.

We decided we’d go back to get the champagne later in the day but a snow storm derailed those plans. It was on to Plan B. No plan. The plan of, “What’s in the fridge?” Beets. Pine nuts. Crescent rolls. Pasta. Bacon.

An internet search yielded a Beet Pesto Pizza. We didn’t have any of the toppings but the pesto we could make and serve over pasta instead. (We did toss some bacon in our pasta, too!)

The result? A beautiful, deep pink pasta which turned out to be simply perfect for Valentine’s Day! My garnish of parsley makes this a great option for Christmas, too.

That long introduction leads us to the theme for today’s #SundaySupper hosted by Cindy of Cindy’s Recipes and Writings, root vegetables. We contemplated adding some sweet potato to the pesto, but were too afraid of the color that might result. There are some great ideas for how to prepare a wide variety of root vegetables in today’s round-up, simply scroll past my photo to check them out!

Beet Pesto

Ingredients:

  • 1 large beet, peeled and diced
  • 2 tsp minced garlic
  • 2 tbsp pine nuts
  • 1/4 C extra virgin olive oil

Steps:

  1. Preheat oven to 400 degrees F.
  2. Toss beet and garlic in a little bit of olive oil. Season with S+P. Place on a baking sheet and roast 20-30 minutes, or until tender. (Note: roasting time will depend on size of dice.)
  3. When slightly cooled, place in a food processor and pulse until fine. Add the pine nuts and olive oil and puree until smooth. Season to taste with S+P.
  4. Option: Serve on pasta with parmesan and parsley.

Beet Pesto for #Sunday Supper from Sew You Think You Can Cook

Appetizers

Breakfast

Main

Sides

Desserts

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Disclaimer: This post contains affiliate links.

25 thoughts on “#SundaySupper: Root Vegetables

    1. Haha, thanks! In looking at the recipe that inspired this one and the notes I took when making it I realized I omitted the basil on accident, but it didn’t lack in flavor!

  1. That’s the prettiest pasta I’ve ever seen, Lauren! A stunning dish for Valentine’s Day. I am pleased as punch that your husband successfully defended his thesis. Big congratulations are in order so I hope you finally bought that Champagne!

  2. This looks GORGEOUS!! I am definitely putting this on the menu. Pesto is such a versatile recipe and so delicious.

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