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Beet Pesto Toast

Beet Pesto Toast
Beet Pesto Toast


For the pesto:

  • 2 cloves garlic
  • 1 cup roasted almonds
  • 1 1/4 cups roasted pureed beets
  • 6 oz fresh basil leaves
  • 1/4 cup olive oil
  • salt and pepper to taste

For the toasts:

  • whole grain baguette or other bread of choice, sliced and toasted
  • shaved Parmesan cheese


  • In the bowl of a food processor, whiz the garlic cloves until minced.
  • Add almonds to the food processor with the garlic. Process into crumbs.
  • Add the remaining pesto ingredients to the food processor and puree until your desired texture is reached.
  • Taste and adjust salt and pepper to your liking.
  • Don’t be afraid to use a fair amount of salt!
  • Spread pesto on toast. Top with Parmesan.
Table and Dish, Sally Roeckell
By Sally Roeckell
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She has photographed people, food and life all over the US and in Spain, Basque Country, The South of France and Paris. She regularly shops at Heinen’s for the family dishes she features on 365 Barrington and on her website at

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