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Penne Salad With Beet Pesto

 #TryNatura

Ingredients

  • 15 oz. penne
  • 1 blood orange
  • 1 head butter lettuce
  • 1 avocado
  • ½ lemon
  • ½ red onion

For the beet pesto:

  • 8 oz cooked beets
  • 1.5 oz. pine nuts
  • 50 g (2 oz) Parmesan cheese
  • 2 fl oz. olive oil
  • A dash of walnut drink
  • Salt

Directions

  1. To make the pesto, simply blend all the ingredients together.
  2. Peel and cut up the blood orange. Wash, dry and cut the lettuce.
  3. Peel and cube the avocado and sprinkle with some drops of lemon juice to stop it from going brown.
  4. Peel and slice the onion.
  5. Put the lettuce into a bowl, dress with the beetroot pesto and add a little more olive oil. Finish off with the remaining ingredients and top off with some orange segments.

Hints:

Salads are one of the most versatile dishes in cooking! So let your imagination run wild… We suggested using orange, but you can go for any fruit that adds color and flavor.

Have questions or feedback for Borges? We would love to hear from you.

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Borges USA • 2680 W. Shaw Lane • Fresno, CA 93711