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Beet Flatbread with Asparagus Walnut Pesto
Ingredients
  • subheading: Beet Flatbread:
  • 1 small cauliflower, including the stem, green leaves removed
  • 3 small beets (or 1 large), peeled and diced
  • 1 cup almond flour
  • ½ tablespoon caraway seeds
  • ¾ teaspoon sea salt, divided
  • 8 pasture-raised eggs, divided
  • subheading: Asparagus Walnut Pesto:
  • 1 pound asparagus, woody ends trimmed
  • 2 garlic cloves
  • ¼ cup raw walnuts
  • ⅓ cup nutritional yeast
  • ¼ teaspoon freshly ground black pepper
  • 1 lemon, juiced
  • ¼ cup olive oil
  • 1 large shallot, thinly sliced
  • 1 tablespoon apple cider vinegar
  • subheading: Optional toppings:
  • Sliced scallions
  • Sumac
  • Flaked salt
Steps
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