I highly recommend you to try roasting beetroots, instead of boiling them!! You will discover a completely different vegetable! All the flavors become more earthy, hearty and so tasty!!
In this new Beet Recipe you enjoy the perfect combinations of flavours of a flaky tarte crust, creamy walnut spread and the earthy punchy balance of the roasted beets.
Try at home and let me know your opinion!! I am sure you will never eat beets the same way again!
Tarte Fine with Roasted Beets and Walnut Spinach Pesto
Serves 8-10 slices
Crust:
- 2 cup cooked chickpeas(or canned)
- ½ cup rice flour
- 3 tablespoons coconut oil
- 1 teaspoon salt
- 1 teaspoon dried herbs(thyme, rosemary, oregano)
Walnut Spinach Pesto:
- 1 cup walnuts
- 2 tablespoons olive oil
- 1 persil bunch, chopped
- 1 cup raw spinach
- ½ cup water
- 1/2 teaspoon salt
- Juice from 1/2 lemon
Filling:
- 2 beets, sliced
- 1 tablespoon olive oil
- Juice from 1 lemon
- 1 teaspoon mustard seeds
- ¼ teaspoon salt
HOW TO:
Place the beet slices in a baking tray and mix well with the olive oil, lemon juice, salt and mustard seeds. Bake at preheated oven at 180°C for about 40-50 minutes;
Add the chickpeas and olive oil in a food processor and blend it for about 2-3 minutes, until it becomes a thick paste. Transfer the mix to a bowl and add the rice flour, salt and dried herbs. Open the dough with the help of your hands in a tarte pan or making a disk over a parchment paper. Bake at 180°C for about 10-15 minutes;
Add all the ingredients for the spread in a small food processor and blend it until it becomes a thick, creamy paste. If you like a spread more “runny”, add a bit more water and blend until smooth;
Mix the lentil with a pinch of salt and roast in pre-heated oven at 200°C for about 10 minutes;
Make the “tarte”: Place one layer of walnut spread over the baked dough and some beet slices on top. Bake for 10 minutes at 180°C.
Drizzle some olive oil or sprinkle some vegan cheese on top just before serving!