Roasted Beetroot Napoleons with Walnut Chive Cream (Vegan)

Ingredients

• 14 oz beetroot (400 g)
• 3 tbsp extra virgin olive oil
• 3 tbsp balsamic vinegar
• pinch sugar
• salt and pepper (to taste)
• 1/2 cup walnuts
• 1 tbsp maple syrup
• pinch sea salt
• 1 cup walnuts (soaked overnight)
• 1/3 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)
• 1/4 red onion (finely diced)
• salt (to taste)
• salad greens (to serve)

Instructions

1. 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. 2

   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.

3. 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. 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. 5

   Remove the walnut cream from the food processor bowl and add the onion and chives and season to taste.

6. 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.