3 oz vegan Crème Fraîche (Veganuary recommends to sub vegan sour cream if you cannot find vegan Crème Fraîche)
2 oz pistachios, roasted and broken
Garlic, sliced and fried
Red Beet Leaves, to garnish
Chives, finely minced
Sea Salt, to taste
Fresh Black Pepper, to taste
Olive Oil, drizzle to finish
Balsamic Vinegar (good quality)
With a creamy ricotta salata and the saltiness and crunch of pistachios and garlic chips, this remolachas recipe is an easy-to-execute dish that you are bound to love.
Method
Method:
Preheat the oven at 400 F.
Fire roast (over live flame) the small beets until dark.
In a bowl, add the small beets and dress them with olive oil, salt, pepper, and thyme.
Place them in a roasting pan, cover with aluminum foil, and roast in the oven for 45 minutes until they are soft in the heart. Set them aside for another 30 minutes covered.
Peel them and set aside.
In a bowl, season beets with olive oil, balsamic vinegar, salt, and pepper.
Plate them over a smear of Crème Fraîche, topped with roasted pistachios, fried garlic chips, and grated ricotta salata.
Finish them with fresh leaves and minced chives. Best served at room temperature. Enjoy!
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