Roasted Beets with Cilantro-Basil Pesto
For your Rosh Hashanah table.
By Leah Koenig
On Rosh Hashanah, beets, whose Aramaic name "silka" is similar to the Hebrew "salak"--go away--are eaten to express the hope that our enemies disappear.
Preheat oven to 400 degrees. Wrap individual beets in foil and use a fork to pierce a few holes into each foil-wrapped beet. Place beets on a baking sheet and roast in the oven until a knife easily pierces through the beets, about 40 minutes.
To Make Pesto
Place all ingredients except the olive oil into a food processor and blend until a thick paste forms. Then, with the food processor running, slowly drizzle in the olive oil, blending until smooth. Spoon over beets and store any extra pesto in an airtight container in the fridge for up to a week.
*Some people avoid eating nuts on the high holidays--if that is your custom, you can omit them from this recipe.
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