Perfect Pesto - Tyler Florence - Healthy Shopping Expo Online

Ingredients

• Organic
• 1. Preheat oven to 400°F.
• 3. While the beets are cooking, prepare the pesto and the crispy kale chips.
• 4. Toss 8 kale leaves with 3 tablespoons olive oil, lay flat on a sheet tray, and bake until crispy, about 8-10 minutes. Remove and let cool on paper towels.
• 5. For the Blueberry Balsamic Glaze:
• 7. When the beets are fork tender, remove, and let cool enough to handle. Peel the skins off of the beets using a paper towel, and cut into quarters.
• 8. To assemble, spoon the pesto onto a serving platter and arrange beets on top, and garnish with sunflower seeds, shredded parmesan cheese, crispy kale chips, and zest of 1 orange.
• 2 bunches medium red beets
• Kosher salt
• Fresh cracked black pepper
• 10 sprigs thyme
• 3/4 cup extra virgin olive oil
• 2 bunches dino kale
• 1/4 cup sunflower seeds, plus 2 tablespoons for garnish
• 3 garlic cloves
• 2 oranges, 1 sliced
• Juice of 1/2 a lemon
• 2 tablespoons water
• 1/4 cup parmesan cheese, shredded
• 30 Minutes