Food Family Lifestyle Beauty Sustainability Health Immunity

Greek Millet, Chickpea, and Golden Beet Tart with Dill

Name: Greek Millet, Chickpea, and Golden Beet Tart with Dill
Ingredients: 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

Serves 6.

Allison Day, RHN

Updated Sep 23, 2016

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.

Storage

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.

Greek Millet, Chickpea, and Golden Beet Tart with Dill

Ingredients

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

Nutrition

Per serving:

calories261
protein12g
fat6g
- saturated fat1g
- trans fat0g
carbohydrates40g
- sugars6g
- fibre8g
sodium396mg

Directions

01

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.

02

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.

03

Add chickpeas to food processor and pureu0301e until thick paste forms. Stir into millet along with beet pureu0301e, 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.

Like this recipe?

This recipe is part of the Preserving the Harvest collection.

Allison Day, RHN

Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).

@allison_day

yummybeet.com

READ THIS NEXT

Food

Warming Blueberry Orange Tea

This is a spin off the classic, without the Grand Marnier. The depth of orange is derived from a generous piece of orange peel simmered in the tea.

Food

No-Bake Chocolate Raspberry Tart

Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.

Food

Dreamy Maple Sipper

This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!

Food

Maple Pecans

Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.