Pesto Turkey & Beet Rice Lettuce Wraps
Try this Pesto Turkey & Beet Rice Lettuce Wraps recipe, or contribute your own.
Try this Pesto Turkey & Beet Rice Lettuce Wraps recipe, or contribute your own.
- salt and pepper to taste
- 2 garlic cloves minced
- 1/3 cup olive oil
- 1/4 cup grated parmesan cheese
- 1/4 cup chicken broth
- 2 tbsp olive oil
- 2 tsp minced garlic
- 1/4 cup pine nuts
- pinch of red pepper flakes
- for the pesto:
- for the rest:
- 1/2 cup diced red onion
- 1 tsp dried oregano flakes
- 4 cups packed basil
- 1 very large beet peeled, blade c
- 1/2-1/3 pound lean ground turkey
- 2 heads of bibb lettuce
- Carbohydrate 4.03256208886992 g
- Cholesterol 60.250000003504 mg
- Fat 22.2522113725308 g
- Fiber 0.818743201913862 g
- Protein 16.6452722380206 g
- Saturated Fat 4.98149870180636 g
- Serving Size 1 1 Serving (115g)
- Sodium 121.557231024151 mg
- Sugar 3.21381888695606 g
- Trans Fat 1.77354861932086 g
- Calories 282 calories
Step-by-step
- Take your spiralized beet noodles and place them into a food processor. Pulse until made into rice-like bits. Set aside.
- Place all of your ingredients for the pesto into a food processor and pulse until creamy. Taste and adjust to your preference.
- Place a large skillet over medium heat and add in your olive oil. Once oil heats, add in your garlic and red pepper flakes. Cook for 30 seconds and then add in your red onion. Cook the onion for 2-3 minutes or until translucent and then add in your turkey meat, oregano and season with salt and pepper.
- Cook the turkey meat until no longer pink, about 5 minutes. Then, add in the chicken broth and let reduce. Once reduced, add in the beet rice and toss to combine.
- Let the beet rice cook, stirring frequently, for about 5 minutes. If watery (from the beet juice), pour the contents of the skillet into a colander, drain and put back into the skillet.
- Next, fold in the pesto sauce. Stir to combine and cook for 1 minute. When done, spoon into lettuce wraps and enjoy!
Bright crimson beet rice mixed with savory ground turkey and vibrant green basil pesto creates a striking visual contrast alongside crisp, pale green bibb lettuce leaves. Mastering moisture control remains the primary challenge when combining root vegetables with lean meat.
- Pulse the raw spiralized beets carefully in the food processor, stopping before the pieces turn into purée to maintain a distinct grain texture similar to standard rice.
- Drain the cooked beet and turkey mixture through a fine-mesh colander if excess liquid pools during the five-minute simmer, ensuring the lettuce leaves retain their structural integrity without soggy tearing.
- Bloom the minced garlic and red pepper flakes in the heated olive oil for precisely thirty seconds to release fat-soluble capsaicin and aromatic compounds without burning the allium solids.
Scaling this dish upward requires cooking the turkey and beet rice in two separate batches to prevent overcrowding the skillet, which otherwise causes steaming rather than proper reduction. Leftovers keep adequately in an airtight container in the refrigerator for up to two days.
