Pesto Beet Bowls
with Lemon Chive Butter Beans & Wild Rice
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- 1 carrot
- ½ cup wild rice blend
- 1 tsp French mustard & herb blend
- 4 tsp vegetable broth concentrate
- 1 red beet
- 1 tbsp white balsamic vinegar
- 13.4 oz butter beans
- 1 lemon
- ¼ oz fresh chives
- ¼ cup vegan basil pesto
- 1 tsp (2 tsp) vegetable oil*
- 1 tbsp + 2 tsp (2 tbsp + 4 tsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Preheat the oven to 425°F. Peel and dice the carrot(s). Heat 1 tsp (2 tsp) vegetable oil in a small saucepan over medium-high heat. Add diced carrot and cook until softened, 3 to 5 minutes. Add wild rice blend,1½ cups (3 cups) water, French mustard & herb blend, vegetable broth concentrate, and pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 28 to 32 minutes.
Peel the beet(s) and slice into wedges. Add sliced beet, 2 tsp (4 tsp) olive oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast until tender, 16 to 20 minutes. When the beets are done roasting, add white balsamic vinegar and toss directly on the baking sheet.
Drain and rinse the butter beans. Zest, halve, and juice the lemon(s). Finely chop the chives. Add beans, just 1 tsp (2 tsp) lemon zest, lemon juice, chopped chives, 1 tbsp (2 tbsp) olive oil, and a pinch of salt and pepper to a medium bowl. Toss the lemon chive butter beans.
Divide the wild rice, roasted beets, and lemon chive butter beans between bowls. Dollop with pesto and sprinkle with remaining lemon zest. Dig in!