Recipe for Roast Beetroot & Tofu Tart a great starter for Xmas dinner, it can be made the day before and kept cold.
For a vegan version use regular puff pastry.
To balance our omega 3 and 6 use the full butter version of shop-bought puff pastry, or make your own.
This recipe is a delicious way to add beetroot to your meals to increase your vegetable intake and also to add fibre as well as the purple end of the rainbow spectrum when aiming to eat the rainbow. Soy-rich tofu is nature’s way to boost natural oestrogen levels. Miso can be made from rice or soy (or a blend of the two) so look for Red/Aka/Mame for the soy-rich versions. To boost omega 3 sprinkle some linseeds over the final dish.
Ingredients
500g beetroot
1 sheet puff pastry (300g if you make your own).
Olive oil
4 cloves garlic
1 tablespoon maple syrup
1 teaspoon fennel seeds
½ teaspoon sea salt flakes
280g tofu
1 tablespoon miso paste use soy rich Aka/red or Mame
1 unwaxed lemon
Rocket leaves.
1 tablespoon linseeds
Method
Heat oven to 180C fan
Line a baking tray with greaseproof paper
Trim and peel the beetroot and cut it into wedges.
Toss beetroot with a tablespoon of olive oil and unpeeled garlic cloves
Roast on the baking tray for 20 min
Unroll the pastry sheet.
Lay pastry on greaseproof paper on another baking tray
Score a 1 cm thick line around the edge of the pastry sheet, so it becomes an edge during cooking.
Prick the base with a fork (to stop it from rising)
Take roasted beetroot out of the oven and drizzle maple syrup over, then scatter the fennel seeds and salt flakes over the mix.
Put the beetroot baking tray back in the oven for another 20 min, also put the separate baking sheet with pastry in the oven for the same amount of time. The beetroot needs to be soft, the pastry should be golden.
Whilst the pastry is cooling:
Zest and juice the lemon
Using a blender, whizz together the tofu, miso, lemon juice, half the lemon zest, 4 tablespoons water, plus the whole roasted garlic cloves you used with the beetroot after removing the peel.
Season if necessary
Now spread the blitzed mix over the cooled pastry, top with beetroot, and sprinkle over the leftover lemon zest and the linseeds.
Add some rocket leaves, drizzle with olive oil and grind some pepper over to finish off.
Serve & Enjoy!
Comments