This recipe was featured in The Veggie Experience.
1 can (16 ounces) sliced beets
2 tablespoons olive oil
Salt and pepper to taste
Roasted Sweet Pepper Cream (recipe follows)
Parsley Pesto (recipe follows)
- Drain and rinse beets. In a bowl, toss beets with olive oil, add salt and pepper to taste and set aside.
- Spread 3 tablespoons of Roasted Sweet Pepper Cream on a plate, then gently set one slice of beet on cream, layer with Parsley Pesto. Top with a second beet slice, add another layer of Parsley Pesto, top with a third beet slice then top with a dollop of Roasted Sweet Pepper Cream.
Roasted Sweet Pepper Cream
2 sweet red or orange bell peppers
1 cup chopped carrots
1/2 cup olive oil
2 cloves of garlic
Salt to taste
- Roast peppers under broiler set on high, rotating frequently, until skin just begins to bubble. Remove from oven and allow to cool.
- Once cooled, remove seeds and stem and place in blender along with carrots, olive oil and garlic. Blend until smooth; add salt to taste.
Parsley Pesto
1 1/2 cups raw pumpkin seeds
2 cloves of garlic
1 cup packed fresh parsley leaves
6 tablespoons olive oil
Salt to taste
- Soak pumpkin seeds in water for 4-6 hours then drain and rinse.
- Place seeds in food processor with garlic, parsley and olive oil and process until coarsely chopped and mixed. Add salt to taste.
Servings: 4. Serving size: 1/4 of recipe. Per serving: 294 calories, 2.2 g protein, 25.4 g fat, 14.1 g carbohydrates, 3.9 g dietary fiber, 607 mg sodium, 9.2 g sugars
Laura Craddick | Navarro County EC
Cook’s Tip: Freeze leftover Parsley Pesto for a future meal.
