Beetroot Pesto
Serves 4
Adapted from Design Sponge

1 lbs beets, cooked and peeled
1 garlic clove, crushed
1.5 oz almonds
2 oz grated Parmesan
sea salt
1/4 c plus a tbsp extra virgin olive oil

Note: If you prefer a sweeter taste, scrub and trim the tops from the beets and roast them in a foil-covered pan at 400ºF/200ºC until fork tender, about 1 hour.

Roughly chop the beets and run them in a food processor or blender with the garlic, almonds, grated Parmesan and sea salt. With the blender running, gradually add the olive oil. Keep and serve refrigerated.

Hassleback Potatoes
Serves 4
Source: Beantown Baker via Joy the Baker

4 russet potatoes
4 garlic cloves
4 Tbsp unsalted butter
sea salt
3 Tbsp olive oil

Preheat oven to 425 degrees F.

Thinly slice garlic cloves. Set aside. Rinse and scrub potatoes well.

Slice a thin layer off of the bottom of the potatoes. This will give them a solid base to rest on to get sliced. Slice into the potatoes but not completely through them. Slice potatoes, creating very thin rounds connected at a base. Slide garlic slices in between potato slices. You might actually need to shove them in… the potato might be pretty tight. Just be careful not to tear the bottom.

Place potatoes on a baking sheet. Generously sprinkle potatoes with salt. Top each potato with one tablespoon of butter. Drizzle with oil. Bake for 1 hour or until tender on the inside and crisp on the outside. Remove the pan about every 15 minutes to baste potatoes in the oil and butter on the pan. This will make the skin crispy and delicious and the potato extra buttery.

When cooked through and crispy, remove from the oven, cool for 10 minutes. Top with beetroot pesto and serve.