My mother is known for always having a couple of homemade spreads on hand. In fact, if we’re out of pesto to put on open faced sandwiches in the morning (we’re Swedish after all) she has been known to make a fresh batch at 6 a.m. Completely normal in a food appreciating household.

Which is why I was in no way surprised when I was home this summer and in the midst of trying to come up with an appropriate crust recipe for a gluten free appeltaart, she exclaimed, “oh! you have to try the beet pesto!”

Of course.

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