Beets and Carrots with Walnut Pesto

This walnut pesto will hold in the fridge for up to a week and pairs well with just about anything!


2 lbs beets, peeled and cut into wedges
3 lbs carrots, peeled and cut into large pieces
1 cup walnuts
1/2 cup milk or oat milk
2 slices bread
1 lemon, zest and juice
5 sprigs parsley, roughly chopped


  1. Heat oven to 400F
  2. Toss the carrots and beets in a big glug of oil with salt and pepper and roast until tender inside, about 35 minutes
  3. Meanwhile toast the walnuts until fragrant, about 7 minutes
  4. Roughly chop the bread and soak with the milk
  5. Add the walnuts, lemon zest, juice, pinch of salt, grind of black pepper and blitz in the food processor until chunky but spoonable
  6. To serve toss the warm beets and carrots with the parsley and transfer to a serving platter, spoon some of the walnut pesto all over and serve