Roasted Beetroot Napoleons with Walnut Chive Cream (Vegan)
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Total Time
1 hr 20 mins
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Servings
4 servings
-
Calories
479 kcal
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Course
Main Course, Appetizer
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Cuisine
French, Vegetarian, Vegan
Roasted Beetroot Napoleons with Walnut Chive Cream (Vegan)
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This roasted beetroot napoleon with walnut-chive cream is an elegant vegan appetizer packed with rich flavors. It looks fancy enough to impress your dinner guests, but they couldn't be simpler to make!
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Ingredients
ROASTED BEETROOT
- 14 oz beetroot 400 g
- 3 tbsp extra virgin olive oil
- 3 tbsp balsamic vinegar
- pinch sugar
- salt and pepper to taste
MAPLE ROSTED WALNUTS
- ½ cup walnuts
- 1 tbsp maple syrup
- pinch sea salt
WALNUT CHIVE CREAM
- 1 cup walnuts soaked overnight
- ⅓ cup water
- 2 tsp apple cider vinegar
- 3 tsp nutritional yeast
- 1 tsp white miso
- 2 tsp extra virgin olive oil
- 2 tbsp chives finely chopped
- ¼ red onion finely diced
- salt to taste
- salad greens to serve
Instructions
- Trim the beetroot and wrap each beetroot in baking paper or foil to roast. I prefer to use baking paper as I find it cooks quicker, but if you have foil, by all means use that. Before encasing, each beetroot add a splash of olive oil. Roast 180 celsius (350 Fahrenheit) for 40 minutes or until tender.
- When the beetroot is cool peel and slice about ½ cm or ¼ inch thick. Add the balsamic, olive oil, sugar and salt to a bowl. Whisk to combine and add the beetroot and toss to coat. At this point, you can leave the beetroot overnight to marinate in the fridge.
- To make the maple walnuts, preheat the oven to 180 celsius (350 fahrenheit) and toss the walnuts in the maple syrup and salt. Scatter in a single layer on a baking tray and bake for 15 minutes.
- To make the walnut cream drain the walnuts well and add to a food processor. Add the water, apple cider vinegar, nutritional yeast, miso and oil. Process until a smooth paste.
- Remove the walnut cream from the food processor bowl and add the onion and chives and season to taste.
- Shake the marinade off the beetroot. If you want to go that extra mile and impress your guests use a cookie cutter and trim each slice of beetroot to the same size. Place a slice on 4 serving plates. Top with a dollop of the walnut cream, spreading it to the edge of the beetroot. Top with another layer of beetroot and repeat until you have 4 slices of beetroot and 3 layers of the cream. Serve with salad leaves, a scattering of the maple walnuts and a few drops of the beetroot marinade scattered over the plate.
Nutrition Information
Show Details
Calories
479kcal
(24%)
Carbohydrates
22g
(7%)
Protein
9g
(18%)
Fat
41g
(63%)
Saturated Fat
4g
(20%)
Sodium
139mg
(6%)
Potassium
583mg
(17%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Vitamin A
100IU
(2%)
Vitamin C
6.7mg
(7%)
Calcium
68mg
(7%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 22g | 7% |
| Protein | 9g | 18% |
| Fat | 41g | 63% |
| Saturated Fat | 4g | 20% |
| Sodium | 139mg | 6% |
| Potassium | 583mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 6.7mg | 7% |
| Calcium | 68mg | 7% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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