Beet & Arugula Pesto

Preheat oven to 400 degrees F.

Wrap beet in foil and bake until tender when pierced with a knife, 40 to 50 minutes. When cool enough to handle, peel and cut into chunks.

Place the beet, arugula, pecans, garlic, vinegar, salt and pepper in a food processor. Pulse until coarsely chopped, scraping down the sides once or twice. With the motor running, add oil and continue to process until well combined, scraping down the sides once or twice.