Wake up your taste buds with the sun-infused flavours of Mexican cuisine for a fresh and unexpected pairing with earthy, burgundy beet rounds.
Baked Beet Rounds
2 large beets, peeled
1 Tbsp (15 mL) grapeseed oil
1/2 tsp (2 mL) sea salt
Topping
1 cup (250 mL) cooked black beans
1/2 cup (125 mL) finely chopped red onion
2 avocados, pitted, flesh scooped out, and cut into 1/4 in (0.6 cm) cubes
1/4 cup (60 mL) finely chopped cilantro, plus whole cilantro leaves for garnish
1 Tbsp (15 mL) deseeded, finely minced jalapeno
1 Tbsp (15 mL) lime juice
2 tsp (10 mL) extra-virgin olive oil
1/2 tsp (2 mL) sea salt
Preheat oven to 350 F (180 C). Line baking sheet with parchment paper (you will have to bake in batches).
To prepare beets, use mandoline or slicing attachment on food processor to slice beets into thin rounds. Transfer to bowl and toss with grapeseed oil. Line oiled beets on baking sheet in a single layer, packing as many on as possible without layering. Bake for 12 minutes, then rotate baking sheet.
Bake for 12 to 15 minutes longer, until edges begin to dry out, keeping an eye out for burning. Transfer to cooling rack and sprinkle with salt. Repeat with remaining oiled beet slices. The slices will crisp at room temperature.
To prepare topping, in medium bowl, combine all ingredients. Cover and refrigerate until ready to use.
Immediately before serving, line baked beet rounds on platter and spoon 1 Tbsp (15 mL) topping onto each beet round. Garnish with cilantro leaves and serve.
Serves 6.
Each serving contains: 197 calories; 5 g protein; 14 g total fat (2 g sat. fat, 0 g trans fat); 17 g total carbohydrates (3 g sugars, 7 g fibre); 418 mg sodium
source: “Roots to Relish“, alive #385, November 2014
