Beetroot pesto as a side for steak & salad


Have you ever tried beetroot pesto?  I made this the other night as something different to go with steak & salad and I kinda impressed myself with it.  GT loved it as he is a big beetroot fan and amazingly fussy Miss 5 tried it and asked to have it as a pasta sauce the next night! Such a random child.  Miss E wouldn’t go near it but Mum tried it a few nights later and liked it too so I think that makes it a winner!  It would be nice as a dip too.


I made the pesto in the Thermomix.  I never really bothered making sauces from scratch before getting one but now whip them up all the time but it’s easy enough to make the pesto in a blender as well.

To go with the pesto I pan fried some steak, roasted some sweet potato and made a salad.  If you pre-make the pesto it’s really a very quick,easy and healthy meal made in under 30 minutes – great for mid week dinners.

Beetroot Pesto


  • 2 large or 4 smaller beetroot, topped & tailed
  • 100g fetta
  • 1 Tbsp olive oil
  • 1 Tbsp toasted pine nuts
  • 1 small garlic clove
  • 1/4 tsp chilli flakes (optional)
  • salt & pepper to taste


  1. Preheat oven to 180 C and roast beetroot in the oven for 45 minutes, allow to cool and then peel and cut into cubes.
  2. Put all the ingredients (including beetroot) in the TM and blitz speed 9 / 10 seconds, scrape sides, repeat speed 9 / 10 seconds, scrape and then blend speed 6 / 4 seconds or in a blender blitz until a smooth consistency.
  3. Can be kept in in an air tight container in the fridge for 3 - 4 days.


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2 comments on “Beetroot pesto as a side for steak & salad

  1. Sasha @ From the Left Field
    October 22, 2014 at 9:59 pm

    Oh my goodness that looks divine!! I love me some pesto! I’m normally a basil pesto fan, but this one I’m going to have to try! Except I don’t have a TM yet, dang it! Easy to adapt though! x

    • Vicki
      October 22, 2014 at 10:16 pm

      Hi, yes very easy to adapt just give it a blitz in a blender. x

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