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Roasted Beetroot Napoleons with Walnut Chive Cream (Vegan)
5 from 18 votes

Roasted Beetroot Napoleons with Walnut Chive Cream (Vegan)

Roasted Beetroot Napoleons topped with creamy walnut chive spread and maple-roasted walnuts offer a layered vegan appetizer or light dish. The tender beet slices are marinated in balsamic vinegar and olive oil, accompanied by sweet and salty roasted walnuts, then stacked with a smooth, tangy walnut cream infused with chives, red onion, and miso for complexity.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 4 servings
Calories: 479 kcal
Course: Main Course, Appetizer
Cuisine: French, Vegetarian, Vegan

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the walnut cream from the food processor bowl and add the onion and chives and season to taste. 
  6. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 479

% 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.