Friday, January 25, 2013

BEETROOT PESTO & A REVIEW: KALLARAS EXTRA VIRGIN OLIVE OIL - PESTO DE BETTERAVE

If you don't stand for something you will fall for anything.
- Malcolm X
The day I entered the blogging world and launched Rosa's Yummy Yums, I made a promise to myself that under no circumstances would I ever transform my site into an advertizing platform or sell my soul to the god of freebies. My aim has never been to metamorphose into a food bloggers who reviews any samples just because they are gratis, promotes more giveaways than articles and turns his/her site into a hideous podium for big brands as well as multinational companies in order to boost his/her traffic and gain a few bucks.

Of course, every individual is free to do as he or she pleases, nonetheless this form of media harlotry is definitely not my cup of tea since it goes against my convictions; I definitely don't want to sponsor mafia-like businesses or fascist food corporations (Monsanto and allies for example) which are hell-bent on destroying our mind (brainwashing), health (obesity, cancer, etc...) and environment (pollution, anihilation of forests, etc...).

Whenever it comes to speaking about a product, I am extremely selective and do everything in my power to keep my integrity as I refuse to be dishonest with my readers (check out this interesting article on the subject of advertisement) and become a cash cow or marketing puppet for a certain branch of the industry which I despise. It is for this reason that I exclusively endorse people who deserve attention, support enterprises (size doesn't matter, but their politics certainly do) I can relate to and whose merchandise I fully appreciate and consider worth putting in the limelight. Hence, 90% of approaches are turned down and I rarely give any positive following to the numerous e-mail offers which land in my message box. I have ethics and love my independance, thus maintaning 100% editorial control over my blog is crucial to me.

There is a very good reason why we gave our family name to the olive oil we produce. And that is because we wanted our clients to know that the olive oil they chose to consume is created by one family that overlooks the entire procedure, from the cultivation of the trees to the delivery of olive oil -no companies, merchants or middlemen involved
- Marinos Kallaras

So, if I choose to present Marinos* Kallaras' gourmet extra virgin olive oil here today, it is  because I am genuinely impressed by the quality of it and want to show my support for a Greek family of artisan producers from Corinth (in the Peloponnese) who are dedicated to creating a natural - zero chemicals, additives and preservatives - and authentic produce which carries the experience and tradition of generations (centuries).

Beet pesto 1 9
Kallaras olive oil is extracted from freshly picked Manaki olives, a regional variety of slow-repening olives which are renowned for their distinctive soft sapidity, low acidity and high phenolic content. As a result, the oil obtained by cold-pressing the fruits is wholesome, pleasantly smooth in flavor (mildly fruity), has a wonderfully rich fragrance and a slightly tangy edge as well as pungent attributes of medium intensity.

I always have a good quality extra virgin olive oil. A cheap quality oil will end up cheapening your dishes...
- Nadia Giosia

This harmonious and delicate tasting golden-green elixir of health is perfect for seasoning, enhancing and preparing cold dishes such as salads, carpaccios and uncooked** specialities like sauces, dips and spreads (mayonnaise, dressings, relishes, salsas, pestos, etc...) or drizzling over rice, pasta, vegetables, beans, meat, fish and seafood.

When one is lucky enough to be in possession of such an awesome olive oil, one has the obligation to use it to its fullest potential and to pair it intelligently with ingredients that will not spoil its subtle aromas. That's why I've decided to incorporate it to my latest vegetarian creation to date: a hearty and seasonal "Beetroot Pesto" packed with antioxidants, vitamins and minerals.

Experimenting in the kitchen is one of my favorite activities and I must admit that the earthy, highly colorful, refined, deftly spiced and exquisite condiment I invented is just amazing. Not only is this soulful paste easy to put together and budget-friendly, but it is also a real crowd pleaser - you should have seen how both Patrik and my friend C. delighted in it when I served it as accompaniment to chicken kebabs and brown basmati pilaf with button mushrooms and caramelised onions.

Try this Middle East meets West (inspired by the cuisines of Lebanon, Scandinavia and Italy) fusion pesto and you'll be immediately conquered by its uniqueness and lusciousness!

* Actually, the man behind Kallaras olive oil is a mechanical engineer. However, he has always been working on his parents olive groves (whenever he is free) and dedicates a lot of time during the harvest period to personally undertake all the tasks which an olive oil producer typically performs.

**  Please remember to NEVER cook with it or you'll kill its nutritional value and comprises its value and top-notch savor.

Love beetroot dishes? Then head over to Great British Chefs and make sure to check out their mounthwatering recipes!

Beet pesto 3 2 bis
Beetroot Pesto
Recipe by Rosa Mayland, January 2013.

Makes about 1 1/2 cups pesto - serves 4-6 people.

Ingredients:
1/4 Cup Almonds, toasted
1/8 Cup Sesame seeds, toasted
1/4 Cup Virgin olive oil
1 Clove garlic
1 Tsp Ground cumin
1 Tsp Dried oregano 
A pinch Ground coriander
360g Cooked beetroot, cut in pieces
2 Tbs Lemon juice
1 Tbs Pomegranate molasses
1 Tsp Nutritional yeast
Fine sea salt, to taste
Freshly ground black pepper, to taste

Beet pesto 5 8 bis
Method:
1. In a food processor, mix together the almonds, sesame seeds, olive oil, garlic, cumin, oregano and coriander until you obtain a smooth paste.
2. Add the beetroot, lemon juice, pomegranate molasses, nutritional yeast, salt and pepper. Mix until the mixture is pastelike and homogenous (use a rubber spatula to scrape down the sides of the food processor as necessary to make sure that the ingredients get blended well).
3. Serve. 

Remarks:
Store in a jar or airtight container in the refrigerator for up to a week.

This pesto freezes well, so why not double the recipe and keep half of it in the freezer in a plastic container or frozen first in an ice tray for mini-portions and then kept in a sealed freezer bag?

Serving suggestions:
Serve this pesto with pasta, spread it on bread/crackers or use it as dip.

Beet pesto 6 5 bis CH banner
Pesto De Betterave
Recette par Rosa Mayland, Janvier 2013.

Pour 4 à 6 personnes.

Ingrédients:
40g d'Amandes, torréfiées
18g de Graines de sésame, torréfiées
52ml/g d'Huile d'olive
1 Gousse d'ail
1 CC de Cumin en poudre
1 CC d'Origan séché 
1 pincée de coriandre en poudre
360g de Betterave cuite, coupée en cubes
2 CS de Jus de citron
1 CS de Mélasse de grenadine
1 CS de Levure maltée (alimentaire)
Sel de mer fin, à volonté
Poivre noir fraîchement moulu, à volonté

Beet pesto 2 6 bis
Méthode:
1. Mettre les amandes, les graines de sésame, l'huile d'olive, l'ail, le cumin, l'origan et la coriandre dans le bol de votre mixer et mixer jusqu'à obtention d'une pâte homogène.
2. Ajouter la betterave, le jus de citron, la mélasse et la levure nutritionnelle. Mixer à nouveau afin que le mélange ait la consistance d'un pesto (bien racler les bords du bol du robot pour ramener les ingrédients vers le centre).
3. Servir. 

Remarques:
Ce pesto se conserver une semaine (maximum) au frigo, dans un bocal.

Il peut aussi très bien être congelé, alors pourquoi ne pas doubler la recette et mettre la moité au congélateur (mini portions ou non)?

Suggestions de présentation:
Servir avec des pâtes, sur du pain et des crackerse ou comme dip.

92 comments:

  1. Awesome.. Never ever thought beet can be used to make pesto.. Healthy one.. Thanks for sharing rosa.. I am definitely gonna try.. Beautiful clicks.. ;)

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  2. Wow, is that ever a gorgeous color! Beautiful photos, too!

    xo
    H

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  3. Love the color and the recipe, Awesome!

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  4. love your integrity Rosa :) Each blogger has own goals and I do food blogging for passion rather than money and I totally agree about your view on making the blog as advertisement free as possible unless I really love the product and want to talk about it. This olive oil sounds a stellar product :) I have just gotten used to beet roots and since I am a fan of pesto- i am going to try this recipe soon :) beautiful, vibrant pictures!

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  5. I totally agree with you. I will never ever sell my soul for a free product! I only do a review when it fits my topics and I am convinced that company policies and ethics are "clean" so to say.
    I like to support small vendors with a strong integrity. The oil must be wonderful! I've never had a beet pesto but yours sounds delicious.
    Wonderful clicks as well, Rosa!
    Hugs, Sandy

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  6. Superbe et très appétissant... Et j'adore ta nouvelle bannière! Bises et bon weekend!
    Dominique

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  7. Wow Rosa,
    So delicious and the colour is so bright and inviting!
    Cheers and hope you have a fantastic weekend,
    Lia.

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  8. Hi Rosa, I love it when someone posts a recipe that is different. A twist & this one falls in that surprising categories. Never seen one with beetroot & sesame. Love it.

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  9. Rosa, this is gorgeous. I adore beets and must try this one as I always have some nice olive oil on hand for salads and dips and such. Stunning presentation.

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  10. This looks great! I love beets and I really love olive oil. I really fell in love with raw and unfiltered oil in Israel. You cant find oil like that here. I dropped a good bit on a small bottle of "raw and unfiltered" oil but it was nothing like the stuff the little old ladies sold on the side of the road there.

    I try not to whore myself out for freebies, the key really is selecting whats right for you. Its very rare that I find stuff that really knocks my socks off. I buy a lot of food and kitchen gadgets for example. I would say half of what I buy is crap. I would love if I could un-spend the money but since I can't do that I figure maybe my voice saves someone else from wasting their hard earned cash.

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  11. Rosa, thank you so much for your wonderful words and recipe! I can;t wait to try it!
    Marinos

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  12. You know I am all for Greek olive oil (the best) and I like that you don't shill for every free item offered to you as a blogger.

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  13. Love the post and pictures as always!

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  14. Rosa Im agree and for this I dont accept dome things and dont have ads in my blog!
    The pesto.look amazing especially love the color:))

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  15. You're a stand up sort of gal! Gorgeous Pesto, my daughter would LOVE it.

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  16. Toll, da würde ich gerne probieren. Die Farbe ist genial, sowie auch deine Bilder!
    Grüessli
    Irene

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  17. Healthy and delicious! I love the color of it!

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  18. I am totally tempted to make this soon:-)
    I do not like ads either..
    It surprised me when a blog I followed..asked for money to see the recipe..
    I stopped following..
    It surprised me .

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  19. What an interesting sounding pesto. I like beets and when I next lay my hand on some I need to try this out. Unfortunately, I won't be able to use that lovely olive oil but I do have a fairly nice one on hand.

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  20. Wow prostitution is a very strong word that you used :) I am also very selective about what I endorse and I turn down about 80% of approaches. But if others want to do it, then it's up to them.

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  21. I had no idea about pesto until i came here and now i know pesto can be pink too. It looks awesome rosa, I am completely in love with your photography

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  22. This pink pesto is so gorgeous I can hardly take it. Gotta try!

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  23. It certainly has a luscious red colour. I can see it on a cheese platter as well rather than or in addition to my usual fig jam.

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  24. I think I am starting to fall in love with your blog:) Love your writing, your photos and your recipes are great.

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  25. That is one gorgeous pesto, Rosa! The color is amazing. Never would have occurred to me to make a pesto with beets. Am anxious to try it.

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  26. Wow a great idea Rosa:-).When my friends hosted a surprise baby shower one of them had made beets dip and this recipe of yours reminded me of it.I love beets it looks so good:)

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  27. I know it's funny, but I've actually been craving beets something fierce! I was thinking of borscht, but now this pesto is calling my name. It's really stunning, Rosa!

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  28. How beautiful, the beets give your pesto such a lovely color!

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  29. C'est sublime !
    Et très original.
    Bravo.

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  30. Tu as raison, il faut savoir être sélectif ! EN tout cas, moi, je soutiens à 100% tes divines recettes ! ;o)
    Bisous
    Hélène

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  31. Such a beautiful pesto - the color is so vivid. Being married to a Greek, I relish the opportunity to try and find the highest quality olive oils. I can understand your passion for the product - I think it's wonderful that you are showing your support for a fantastic Peloponnesian producer!!

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  32. Superbe cette tartinade toute rouge:)

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  33. this pesto sounds absolutely wonderful - i'm so intrigued by all the amazing flavors in it! and as always, gorgeous photos!

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  34. I feel the same way Rosa. No selling out here! I don't want advertising cluttering up my space. It's MY space. I love this idea. I always cook with my olive oil.. hopefully it still has some goodness left!

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  35. Miam!! Douceur pour les pupilles ce matin..

    Bo dimanche du Québec.Ici il fait -20!!

    XX

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  36. Ce pesto est vraiment original et de saison. Un dip vraiment sympa.

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  37. Gorgeous pesto! Love the color, love the ingredients. And kudos on your noncommercial stance. Everyone has to choose to operate their blog as they wish, of course, but I'm with you on turning down freebies (most of which don't interest me, but I have thought twice, I admit, about some of the liquor ones!). I've grown to really enjoy most Greek olive oils. They tend to be well priced, and of high quality - at least the ones I see. Anyway, good post - thank you.

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  38. Une recette étonnante et sûrement excellente !
    Bonne soirée
    verO

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  39. Une recette aussi étonnante que succulente !
    Bonne soirée.
    verO

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  40. Parfait sur des crackers à l'apéritif !
    merci Rosa de cette belle recette et belle soirée
    Bises

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  41. I'm in love with the color of your beetroot pesto! I love beets and eat often, but never had pesto version! Such an unique and delicious idea!

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  42. the pesto just looks utterly gorgeous..I never ever thought that beets could be such a delicious looking pesto! Good job I have few lying around most week, it woul dbe a nice change than a usual basil pesto.

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  43. This is such an original and delicious idea! Love the color of beetroot.

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  44. what a glorious color! this is a fine use for beets, rosa--i don't usually like them, but this sounds tempting!
    also, love the cow below. :)

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  45. A fantastic pesto! I really love the colour purple!

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  46. Très original!! Les photos parlent d'elles mêmes;) Bon lundi Rosa!!xxx

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  47. Your blog is delicious! Thank you for visiting my site.
    See you soon,
    Elisa

    www.deliziandovi.it

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  48. Never tried beet root pesto, it sounds delicious!

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  49. What a brilliant idea!Love your pesto!As far as the oil is concerned,I am proud to say that Greek oil IS the best!
    Hugs from Greece,dear!

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  50. This is just heavenly, Rosa! Perfect for a winter dip.

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  51. sono perfettamente daccordo con te sul tuo pensiero, sono daccordo anche con il dover esprimere un giudizio realistico su cio' che riteniamo veramente ne valga la pena per i nostri lettori, ti reputo una persona integra e per questo ti ho sempre apprezzato moltissimo da che ti conosco e sono già tanti anni...adoro tutto cio' che fai e condividi, questa ricetta é sensazionale perfetta per esaltare un olio di alta qualità.
    Le tue foto sono stupende come sempre forse queste ancora di più, c'é tutta la tua passione per quel che fai. Ti abbraccio

    ps: mi scuso con te se ho scritto tutto in italiano nn sarei riuscita ad esprimermi meglio in un'altra lingua. grazie!

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  52. I really love beets, and if they are well prepared, they taste great, just like yours! I like the idea of beet pesto, it looks delicious. Thanks for not publishing any product sent to you for free and for believing in your readers! Have a lovely day Rosa,
    Cheers,
    Mamat

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  53. It looks sooo good! :) I'll have to give it a try soon. I'll bet it tastes divine spread on bread with some goat cheese. yum!

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  54. Beautiful colour... and photos :)

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  55. SO creative Rosa...like the idea of using beetroot and the color is just so pretty.
    Have a wonderful week!

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  56. Here, here!
    Good quality olive oil is important. I say this because over the years, I have tended to use it in everything! LOL And for some reason, I tend to change brands because there are so many to choose from at my grocers or during road trips!

    Love what you've done with the beets

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  57. gorgeous photos- may i know the brand of your camera? and your lens?

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  58. I love beets and good olive oil, so why haven't I ever thought to make a pesto with them? Leave it to you to come up with this great idea and photograph it so beautifully. And your ethics regarding advertisers is admirable. Wish everyone felt and acted that way.

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  59. I love the idea that you used the root of the beetroot. I have made beetroot pesto in the past but used only the leaves. Greek olive oil is amazing and is what makes Greek cuisine so exquisite, using only the simplest ingredients.

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  60. Magnifique, poétique et très vrai ce que tu dis ! Avec ces photos ont a l'impression d'être près de toi ;-)
    Et c'est vrai que l'huile d'olive grecque sait être exceptionnelle...

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  61. I LOVE beets more for the color than the taste. This pesto is the most pretty dish I have seen in a while. Cant wait to try it.
    Hope you are doing great my friend!

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  62. Well you don't have to convince me to use Greek olive oil! This looks amazing Rosa! I am going to make that pesto soon! So fresh!

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  63. What a gorgeous twist on pesto. That color is too stunning! Thank you for sharing another delightful post. What a bright and happy way to end my Tuesday! I hope you are having a blessed week.

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  64. I am in love with the flavors and beautiful color of your beet root pesto..
    Gorgeous!!
    Lovely pics as always Rosa :)

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  65. Your photography is just gorgeous! I love beets and good olive oil, so I love pretty much everything about this post.

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  66. Tu pourrais travailler facilement dans le marketing pourtant, avec des photos pareilles. Elle est splendide cette bouteille d'huile, vue par toi.

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  67. beautiful cliks amazing ...nice

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  68. Olive oil never looked prettier. Great pics. Love the color of the pesto.

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  69. Adore beets, and have never thought turning them into a pesto. What a brilliant idea!!! Thank you for some new inspiration, Rosa!

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  70. I've been tempted to make beet pesto, if only for the incredible color.
    But this recipe is simply too much to pass up.
    Messy bird coop, Rosa.

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  71. WOW Rosa! You are INCREDIBLE... I'll definitely try to make this beet pesto. I often make beets salad with a little olive oil, scallions, capers + pitch of kosher salt. And I eat with grilled salmon. Again amazing post!

    Cheers!
    (-:

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  72. These would be perfect for me instead of roses and chocolate. Valentine’s Day is overrated! so is red in dessert.Thanks for sharing

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  73. Stunning! And what a truly original and unusual use for beets - and one that may actually have even me eating beets. The list of ingredients promises a pesto full of amazing flavors... beautiful, Rosa, just perfect. And one thing I admire about you is how you have kept your blog pure and focused on the content of your blog, offering only great and unique recipes, wonderful writing and amazing photography. I admire - and totally agree with - your constatation of those blogs which now exist just to make money and end up selling their soul. Which is why I remain a faithful follower of your blog (and your friend).

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  74. I agree with you about integrity being foremost in what a blog represents. The beet presto is absolutely beautiful and has to be delicious.i

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  75. CQUEK: Thanks! I have a NIKON D40 camera and use a 50mm f/1.4 NIKON lens.
    Cheers,
    Rosa

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  76. Il est joli et appétissant ce pesto avec la betterave!!

    C'est une bonne idée!

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  77. !! Beautiful beetroot pesto !! I have to try it with some gnocchi or fresh pasta maybe. Beautiful photos in your blog also ;)

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  78. I fully agree - I am offered all sortd of stuff to review and I only accept a tiny minority of products that I really believe in. LOVE the beetroot pesto - such an insenaly beautiful colour!

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  79. J'aime les betteraves. Et la couleur betterave également. De bien belles photos.

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  80. Beetroot pesto is beautiful! Great recipe Rosa!

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  81. nothing more comfort than roasted beet pesto.....
    yummy!

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  82. Hi Rosa, lovely space you have.....I am glad to see a pesto without using pine nuts as it's so expensive in my part of world...also using beetroot is very innovative I must say....is there a reason to use nutritional yeast? Or can I sub or omit it?

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  83. KMURRAYA: Thanks for the kind owrds, comment and for visiting my blog! I'm glad you like my pesto. Nutritional yeast adds umami, but it is optional in tis recipe. Cheers, Rosa.

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  84. I've just discovered your site and i have to say that your photography is AMAZING!!!

    This is another recipe for the beetroot pile

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  85. I totally love this beet root pesto Rosa! I'm a little late since I wasn't around but this is definitely one to try for me and yay, you entered it for the home made challenge too! Love it!

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  86. Stunning colors! Never ever thought of making beet pesto. How creative! Olive oil matters, the quality matters, esp. in a dish like pesto.

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  87. I agree with you about the advertising issue on our blogs. I don't like when I see the same popular products on blogs just because they have the fame! Quality must be the main concern! If a devoted family produces something, it's definitely worth buying and trying.
    Your beetroot pesto sounds so flavorful and appetizing! Love to dip some lavash into it! I'm sure it goes perfect with oven roasted potato or zucchini chips too!

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