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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.
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Was sooo good! The garlic added so much and the feta went so well with it .