Red Pepper Romesco
Our rich, savory ode to a colorful Spanish classic. Starring roasted sweet Piquillo peppers, roasted almonds, & Calabrian chilis. Gluten-free. Vegan,…
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Cooking 101
Sweet, earthy beets go so well with the tangy, juicy qualities of winter citrus. Add pistachios and you’ve got a jewel-toned dish that’s perfect for a winter potluck fancy weeknight in.
Chef Tip: Roasting the beets individually in tinfoil makes sure you don’t lose those precious juices as they roast, and it’s a bit easier to clean up. You can do that part in advance, and then prep the salad easily when you’re ready to serve.
8-10 beets, red and orange
Olive oil
Salt
1 tsp ACV
1 tbsp honey
4 tbsp of Olive oil
1 head of Radicchio
2-3 oranges
1/2 cup Green olives (crushed)
1/4 cup Pistachios, toasted and roughly chopped
Salt to taste
Our rich, savory ode to a colorful Spanish classic. Starring roasted sweet Piquillo peppers, roasted almonds, & Calabrian chilis. Gluten-free. Vegan,…
This recipe is also great with our Golden Turmeric Tahini sauce.
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Nutrition (per serving)
Calories = 320
Total fat = 19g
Total carbohydrates = 36g
Fiber = 9g
Protein = 5g
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