Roasted Beetroot Napoleons with Walnut Chive Cream (Vegan)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 servings
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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)
Description
This recipe starts with whole beetroots roasted wrapped in parchment or foil with olive oil until tender, then peeled and sliced into uniform rounds. The beet slices are tossed in a dressing of balsamic vinegar, olive oil, sugar, salt, and pepper, allowing flavors to meld. Maple syrup-coated walnuts are roasted separately to add a sweet crunch contrast to the earthy beets.
The walnut chive cream is prepared by blending soaked walnuts with water, apple cider vinegar, nutritional yeast, white miso, and olive oil, creating a savory, creamy texture enhanced by finely chopped chives and red onion. These components combine layered as napoleons, producing a harmony of earthy, tangy, creamy, and crunchy elements in each bite.
This vegan dish suits as an elegant starter or light salad accompaniment. The balance of roasted beet richness, sharpness of dressing, nutty sweetness of walnuts, and freshness from herbs and onions creates a sophisticated flavor profile suitable for plant-based diets.
Ingredients
ROASTED BEETROOT
- 14 oz beetroot 400 g
- 3 tbsp extra virgin olive oil
- 3 tbsp balsamic vinegar
- pinch sugar
- salt to taste
- black pepper to taste
MAPLE ROSTED WALNUTS
- ½ cup walnuts
- 1 tbsp maple syrup
- pinch salt 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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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