1

Preheat oven to 375F

2

In a cast iron pan, melt the butter and heat the oil on medium high heat. Add the chickpeas, sugar and spices, and cook for 3 minutes, stirring. Place in the oven for 15 minutes.

3

In a bowl toss the beet with salt and oil, lay flat on a baking sheet and bake in the preheated oven for 35 minutes.

4

To make the Wintergreen Pesto: In a food processor combine the collard green leaves, tuscan kale, garlic cloves, lemon zest and parmesan cheese. Blend until smooth.

5

In a bowl combine the wintergreen pesto, lemon juice and mayo, then toss with the romaine lettuce. Garnish with roasted beets, chickpeas and parmesan cheese to taste.

6

MEAL PREP TIP: Prepare all the ingredients and store separately. The pesto can be used on meats and vegetables, while the chickpeas can be used as a garnish for other dishes.

7

Note: If dairy free you can use vegan butter and replace the parmesan cheese with nutritional yeast.