Very Vegan: Beet Salad With Parsley-Pumpkin Seed Pesto
Here’s the silver lining to allergy-friendly food: It’s really easy to prepare and enjoy! Invite everyone (yes, everyone) to the table with chef-blogger Heather Christo’s new cookbook, Pure...
Ingredients
- 6 large beets
- kosher salt
- 3 garlic cloves
- 2 cups packed fresh flat-leaf parsley
- 1/4 cup packed fresh mint leaves
- 1/4 cup pepitas
- 1/4 cup olive oil
- juice of 1 lemon
- 2 tablespoons olive oil
- 3 tablespoons loosely packed fresh mint leaves
- 1 tablespoon fresh-leaf parsley leaves
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