Vegan Beetroot Napoleons with Walnut Chive Cream

• Vegan
• Gluten free

• Produce

  • 400 g Beetroot
  • 2 tbsp Chives
  • 1/4 Red onion

• Condiments

  • 3 tbsp Balsamic vinegar
  • 1 tbsp Maple syrup
  • 1 tsp White miso

• Baking & Spices

  • 3 tsp Nutritional yeast
  • 1 Salt
  • 1 Salt and pepper
  • 1 pinch Sea salt
  • 1 pinch Sugar

• Oils & Vinegars

  • 2 tsp Apple cider vinegar
  • 3 2/3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 1/2 cup Walnut

• Deli

  • 1 Salad

• Liquids

  • 1/3 cup Water

Found on deliciouseveryday.com

Description

Directions

• 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 1/2 cm or 1/4 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.