Cooking Time: 15 minutes

Serves 4

What you Need:

• Olive oil
• 2-3 baby beets, cut into small cubes
• Salt
• 4-6 cups of greens
• Haven’s Kitchen Red Pepper Romesco sauce
• 2 cups leftover rice
• A handful cup of toasted, chopped pecans
• A handful of dried cherries, chopped

 How to Make It:

1. Heat a skillet over medium heat and add a glug of oil. Add the beets and a pinch of salt, and sauté for a few minutes til tender
2. Add the greens, and cook until it wilts
3. Make a divot in the center and add about half the Romesco
4. Add the rice and cook until it’s combined and crisping
5. Add the nuts and cherries