Favoreats
Favoreats LLC
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INGREDIENTS
2
large beetroots with stems and leaves attached
180 milliliters
warm water
1 tsp
active dry yeast
350 g
plain flour (all-purpose)
1 tsp
sea salt
50 g
packed) beetroot leaves (remove the larger pink spines for a greener-coloured pesto)
35 g
pine nuts
2 tbsp
parmesan cheese, grated
1 tbsp
lemon juice
Zest of half a lemon
1
garlic clove, minced
salt and pepper
2 tbsp
olive oil
50 g
packed) beetroot stems, chopped into 1 inch long pieces
180 g
goat’s cheese
75 g
olives, pitted
40 g
sun-dried tomatoes
3 tsp
capers
3 tsp
olive oil
Salt and pepper
3
large handfuls rocket (arugula)