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Roasted Beets with Creamy Romesco & Wild Rice + Vegetarian Heartland Cookbook

Lightly adapted and shared with permission from Vegetarian Heartland
  • minutes
  • Serves 2

INGREDIENTS

5

Beets, medium

1 15 ounce can

Cannellini beans

1/4 cup

Flat-leaf parsley, leaves

2 cloves

Garlic

2

stalks Garlic, green

2

Garlic cloves, large

1/2

Lemon

1/3 cup

Tomato paste

1 cup

Wild rice, mixed

1

water-packed jar 12 oz roasted red peppers from, roasted

1/4 tsp

Black pepper, freshly ground

3/4 tsp

Chili powder

1/2 tsp

Kosher salt

1 3/4 tsp

Paprika, smoked

1/2 tsp

Red pepper flakes

1 tsp

Salt

1

Salt and pepper

6 1/2 tsp

Olive oil

1/2 cup

Olive oil, extra-virgin

2 tbsp

Red wine vinegar

1/2 cup

Almonds, raw

3 cups

Water