It is great to know that gold beetroot has the same level of nitrate as red ones, that will be converted to nitric oxide after digestion, which help blood vessels to dilate.
This is the harvest from second sowing of beetroot, first one in March, second in May and third one in August, to ensure a continuous supply.
Cut beetroot into slices, drizzle a little olive oil and bake at 180˚C until soft, around 30 minutes. Since pear is maturing now, I also added some sliced pear in the baking. Before serving, place a few dollops of pesto sauce on top.
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