SECOND ITEM ON THE MENU ROASTED BEETS PESTO ENJOY DAN:

ROASTED BEET PESTO ON ROMAINE LETTUCE LEAVES by CHEF DAN:

Serves 4

INGREDIENTS:

4 beets, trimmed

2 tablespoon olive oil

1/2-cup sun dried tomatoes

1/4-cup toasted pine nuts

6 tablespoons LORI’S basil pesto

Sea salt and freshly ground black pepper to taste.

Handful fresh basil

Serve on top of romaine lettuce leaves

DIRECTIONS:       (PRE-HEAT OVEN TO 400 DEGREES)

1.   Place the beets in a sauce-pan and cover with salted water.

2.   Bring to a boil, reduce heat and simmer for 30 minutes.

3.   Drain and allow beets to cool.

4.   Peel and cut into 1/2-inch pieces.

5.   Spread beets out onto a greased cookie sheet.

6.   Bake 10-15 minutes.

7.   Chop beets into pieces.

8.   In blender add beets; sun dried tomatoes, pine nuts and LORI’S pesto.

9.   Blend until smooth.

10.                Serve on top romaine lettuce leaves and top with fresh basil.

ENJOY DAN:                          BON-APPETITE!!