Popular Conditions & Diets
Ingredients
15
Time
1h 15m
Serves
2
Recipe by Bianca Osbourne
Ingredients
15
Time
1h 15m
Serves
2
1 cup
Canned Chickpeas
1 tsp
Unsalted Butter
0.5 tsp
Extra-virgin Olive Oil
3 small
Beets
quartered
2 large
Collard Green Leaves
2 cloves
Raw Garlic
1 head
Romaine Lettuce
chopped
1 tbsp
Mayonnaise
3 tbsp
Lemon Juice
1 tsp
Cayenne Pepper
1 tsp
Paprika
0.5 tsp
Garlic Powder
0.5 tsp
Onion Powder
0.25 tsp
White Sugar
1.5 tsp
Sea Salt
1
Preheat oven to 375F
2
In a cast iron pan, melt the butter and heat the oil on medium high heat. Add the chickpeas, sugar and spices, and cook for 3 minutes, stirring. Place in the oven for 15 minutes.
3
In a bowl toss the beet with salt and oil, lay flat on a baking sheet and bake in the preheated oven for 35 minutes.
4
To make the Wintergreen Pesto: In a food processor combine the collard green leaves, tuscan kale, garlic cloves, lemon zest and parmesan cheese. Blend until smooth.
5
In a bowl combine the wintergreen pesto, lemon juice and mayo, then toss with the romaine lettuce. Garnish with roasted beets, chickpeas and parmesan cheese to taste.
6
MEAL PREP TIP: Prepare all the ingredients and store separately. The pesto can be used on meats and vegetables, while the chickpeas can be used as a garnish for other dishes.
7
Note: If dairy free you can use vegan butter and replace the parmesan cheese with nutritional yeast.
Bianca Osbourne is a chef and lover of real talk, a creator of tasty straightforward recipes and an example of the power of manifestation. Bianca is the host of CTVLife’s CombiNation Plates, an on-air cooking expert on the Marilyn Denis Show and host of the On My Plate podcast, and she is living her best life in Toronto Ontario.
