Recipe of the Month – September

We are going to remember 2016 as the year of beetroot. We have so much of it, of such high quality, we can juice you up till spring. If you know of a genuine organic juice producer who may benefit from our beetroot, please let us know!
Photos by Eva Nemeth

Cream of baked beetroot with green pesto

By Tolhurst Organic Published: September 27, 2016

  • Yield: 4-6 Servings

Baked beetroot keeps all the good vitamins and micro elements, which are often lost during boiling. I borrowed the recipe from Deliciously Ella, but adjusted it a bit to my personal kitchen.



  1. Bake the beetroot in the oven until very soft
  2. To make the pesto, blend together the basil leaves, pumpkin seeds, oil, lemon juice and black pepper. Season to taste and keep in an air tight container in the fridge.
  3. Peel the baked beetroot and place in a blender with the vegetable stock and ground cumin. Blend until you get the creamy texture. Heat up before serving and serve it with the green pesto on sourdough bread.
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