Swordfish wRoasted Beets on top a Parsnip Puree
Ingredients
- 1¼ cup Beet Root (cubed' (1 medium sized beet))
- ½ tbsp Extra Virgin Olive Oil
- ¼ tsp Black Pepper
- 1 dash Salt
- ¼ cup Organic Sweet Pea Greens
- 1 tsp Goat Cheese
- 1 cup Parsnip (cut into 1/4" pieces' (about 1 cup or 1 medium sized root))
- 3 tbsp Unsweetened Almond Milk
- ½ tbsp Unsalted Butter
- 6.5 oz Swordfish
- ¼ tbsp Extra Virgin Olive Oil
- 1 tsp Lemon Pepper Seasoning
Instructions
Swordfish w/Roasted Beets on top a Parsnip Puree serves 1 original recipe by adashofmacros.com.
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