Employ this golden root vegetable and the last of the garden’s fresh dill (or use dried) for a savoury grain tart. Try a slice warm with a poached egg or with goat cheese crumbled on top, or chilled, plain, to accompany a soup or salad at lunch tomorrow.
Store loose beets (without greens) in a dark, cool place or in the crisper drawer of your refrigerator for up to 2 months. If you have a root cellar, that’s even better.
Give this tart Moroccan flair by substituting dill with chopped parsley and adding a hint of cumin and cinnamon.
1 1/2 cups (350 mL) low-sodium or no-salt-added vegetable stock or chicken stock
3/4 cup (180 mL) uncooked millet
2 tsp (10 mL) extra-virgin olive oil
1 – 19 oz (540 mL) can chickpeas, drained and rinsed, or 2 cups (500 mL) cooked chickpeas
1 cup (250 mL) golden beet purée (from roasted or boiled golden beets)
1/2 cup (125 mL) chopped fresh dill or 2 tsp (10 mL) dried dill
2 large organic eggs, whisked
Zest of 1 lemon
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) dried oregano
1/8 tsp (0.5 mL) ground nutmeg
1/3 cup (80 mL) gluten-free all-purpose flour or chickpea flour or spelt flour
2 tsp (10 mL) aged balsamic vinegar or balsamic reduction
1/2 cup (125 mL) fresh sprouts
In medium saucepan, bring stock and millet to a boil, reduce to simmer, cover, and cook for 20 minutes. Remove from heat and steam, covered, for 5 minutes. Fluff with fork and add to large bowl. Cool for at least 15 minutes.
Preheat oven to 375 F (190 C). Line 8 to 10 in (20 to 26 cm) removable bottom tart tin or springform pan with a round of parchment on the bottom. Grease parchment and sides of pan with oil.
Add chickpeas to food processor and purée until thick paste forms. Stir into millet along with beet purée, dill, eggs, lemon zest, salt, oregano, and nutmeg. Stir in flour and mix until combined. Transfer to prepared pan and smooth top. Place on large rimmed baking sheet and bake for 35 to 40 minutes, until firm and beginning to brown around edges. Run knife around edge of tart and remove to large serving plate; discard parchment. Slice and serve with drizzle of balsamic and a few sprouts on top. Enjoy warm, at room temperature, or chilled.