Roasted Beet Pesto

My valentine hates beets. I on the other have have always loved them. Ive been known to put pickled sliced beets into ham and cheese sandwiches. When no ones looking Ill eat the pickled beets right out of the jar. I guess I'm strange that way. Its difficult to love a vegetable when everyone else in your house hates it. I decided to selfishly make a roasted beet pesto for valentines dinner on Sunday.I was tinkering with the recipe today, I must say the end result was quite tasty. The color? Ridiculous. For a moment I thought that even a non beet lover might enjoy this one. So Mr. Valentine walked in the door a few hours ago (very grouchy after a 2 hour commute home in the snow), I greeted him at the door by stuffing a warm pita wedge covered in beet pesto into his mouth. He LOVED it, no I mean like really loved it, like more than I loved it. So will you. If you want to get really fancy, go to TJ Maxx and pick up the little white heart dish to put it in for $2.99. Happy Valentines day folks. xoxoxo

• 2 medium raw beets cut in half
• Salt and Pepper to taste
• about a 1/4 cup of olive oil
• 2 peeled garlic cloves
• 1/4 cup of toasted pine nuts
• 1/4 cup Parmesan

Warm toasted pita bread

Preheat oven to 400. Drizzle the beets with olive oil and season with salt and pepper. Wrap in foil, roast in oven for 45 minutes to 1 hour till soft. I roasted the beets and toasted the pine nuts the night before. Once the beets are tender and cooled, remove the skins. In a food processor add beets, garlic, pine nuts and about 1/4 teaspoon of salt.. Combine ingredients till smooth. Slowly add the Parmesan and some olive oil until well combined. Serve with warm pita, keeps in fridge for about 3 days.