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Beet and Apple Pita Pockets for the Family

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“This recipe is from the WSU Extension Office. It's loaded with nutrients!”
READY IN:
15mins
SERVES:
4
YIELD:
4 pita pockets
UNITS:
US

Ingredients Nutrition

Directions

  1. Measure 1 1/2 cups cooked white beans and place in a bowl. Remove parsley leaves from the stems. Use a clean pair of scissors to snip the chives and parsley into very small pieces and add to the bowl. Squeeze lemon into the bowl, taking care to keep the seeds out of the bowl. Measure 1 Tblsp. of olive oil and add to the bowl. Use a potato masher to mash the contents of the bowl into a smooth paste. Trim off the top and bottom of the beets with a knife. Try to remove as much of the "hairy" roots as possible. Grate beets carefully. Keep aside, DO NOT add to bowl. Chop apple into small pieces about the size of a pencil eraser. Keep aside, DO NOT add to bowl. Cut each pita in half. In each pita pocket spread 1/4 of the bean mixture. Add some chopped apples and grated beets. Enjoy!

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