Roast Beets with Veggie Balls on Flatbread

 

Ikea, here you are again and again! And vegetarians! You haven’t been forgotten…what with the holidays coming after Halloween. I don’t have any naan, but I’ve got flatbreads from Trader Joe’s. Hang on and we will bake the bloody beets for 1 hour first. They’re scrumptious!!!

Ingredients are few in number, but the process is a bit tedious. This can be mitigated if you multitask your oven by baking the veggie balls and the beets together! At 350 degrees F put them both together then take the veggie balls after 20 minutes and let the beets (pre-washed and brushed, covered with sea salt, wrapped with aluminum foil), stay in the oven for full one hour. Great!

 

INGREDIENTS:

10 pieces Gronsaksbullar Vegetable Balls (veggie balls)

2-4 beets, washed and brushed

coarse sea salt

1 tbsp. sherry vinegar (an alternative is red wine vinegar)

Some flatbreads or naan

1 tbsp. olive oil, extra virgin

3 oz Greek yoghurt or sour cream for serving

2 tbsp. chives or scallions or cilantro, finely chopped

 

PROCEDURE:

1. Preheat oven to 350 degrees F.

2. Put the beets in the oven, cover with sea salt and wrap with aluminum foil. Bake for an hour until tender all the way through.

3. Put the veggie balls in the oven also, bake for 20-25 minutes only. Take out the veggie balls and leave the beets for another 40 minutes.

4. Peel the beets once they cool down, chop them into small pieces.

5. Dress with sherry vinegar and olive oil.

6. Put some of the beet relish, a baked veggie ball or one or two spoons of yoghurt (I piped the yoghurt out of a cake decorating bag with a medium sized ring). Sprinkle finely chopped chives, scallions, or cilantro leaves.

7. Tightly roll the flatbread like a wrap, then wrap the bottom with wax paper. It might get very messy when you bite them without the wax paper, but it tastes so good! I promise you.

Another Sarap snack from Peaches, enjoy!!!