Day 47 – Beetroot Tartlet Cases

Beetroot Tartlets
Beetroot Tartlets

Not only is my zucchini in abundance but also my beetroot.

This was a cute little recipe I found on www.rawfoodrecipes.com – and it uses up 2 cups of grated beetroot and I can keep the cases for a meal later if I like.

Ingredients:

2 cups sunflower seeds

2 cups grated beetroot (peeled)

1 tsp herbamare (vegetable salt)

1 tsp miso paste (or I use the spiral individual powdered miso)

1/2 tsp Himalayan salt

1 Tbsp water

Method:

Process the sunflower seeds until finely ground into a meal like consistency.

Mix together all remaining ingredients until moist and well combined – you may need to adjust water to ensure mixture can ‘stick together’.

Line a patty pan (muffin tray) with glad wrap. Mould spoonfuls of mixture into muffin tray to form cases.  I found this mixture made an even 12 cases.

Place in dehydrator for 3 hours at 118 degrees Fahrenheit – turn cases out onto tray and dehydrate a further 5 – 6 hours.

You can either store cases for later or use immediately.

I added a quick salad to half of mine.

Beetroot Tartlets with Quick Salad
Beetroot Tartlets with Quick Salad

Quick Salad:

Combine 2 cups greens (kale, spinach, lettuce etc… – I used the butter lettuce straight from my garden) with 1 tsp garlic mince, 2 tsp Nama Shoyu, sprinkle of chilli flakes, 1/4 tsp nutmeg and 1/2 ripe chopped  avocado.  Scoop wilted leaf salad into cases. Serve.

Cute little entrée – I can imagine this one being served at a dinner party 🙂

Ally x

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s