Beetroots don’t have to be complicated to be delicious, and this recipe proves it! With just a few simple ingredients, this ...

To make the pesto, blitz all of the ingredients together ... A knife should easily slide through the beetroot when cooked. Take out of the oven and leave to cool, just enough to handle.

In a 2011 Saveur piece, Laura Schenone called pesto "the uncooked, economical pride of Liguria" — a sauce born of poverty and ...

Roasting the veg first gives you deeper, sweeter flavours – the carrot-top pesto is remarkably delicious ... Put the carrots and beetroot slices into a large roasting tin and add 4 tablespoons ...