Golden Beet Tapas with a Leek + Fennel Crispy Nori Topping

August 4, 2017

I love entertaining.

But I ain’t ever going to be that girl that shows up with a veggie platter.

…or the pigs in a blanket, for that matter.

 

I want people to think differently about eating healthier.

Entertaining healthier.

 

It’s not all or nothing and it can feel exciting and indulgent, all the same.

 

Recently, I was late to a party because I decided to be inspired and throw this little number together.

I LOVE IT.

It is incredibly simple to make but looks elegant AF.

Clean ingredients.

All the flavor.

Plus, my favorite part… the addition of crunchy Onion Seaweed Chomperz.

So good.

Ingredients:

Fennel Puree 

1.5 cup fennel bulb, roughly chopped, (about 1 small)

1.5 small garlic clove, minced

1 cup leek, whites and light green parts, (about 1 large leek) roughly chopped (make sure leeks are cleansed of any dirt)

1 tbsp olive oil

1/8 tsp sea salt, plus more to taste

1 tsp Italian Seasoning

1/4 tsp fresh ground black pepper

Method:

Preheat oven to 400 degrees. Lightly toss fennel bulbs and leek in 1/8 tsp sea salt and then lay out on a non-stick baking tray. Bake for 28-32 minutes, until fennel and leek is tender and browning at the edges. Remove from oven and set to the side to cool.

In a food processor or small blender, combine remaining ingredients and pulse until well combined. Set aside.

Golden Beet Medallions

2 medium golden beets, rinsed, top and bottom trimmed off

1 tbsp fresh parsley leaves

1/8 cup fresh frozen peas, thawed

1/2 pack onion seasnax Chomperz, “crunched” with clean fingers in a small bowl

Method:

Preheat oven to 400 degrees. Wrap each beet in foil (optional) and place on a baking sheet. Roast in oven for 40 minutes and then turn off oven, allowing to continue baking for another 40 minutes. (Alternatively, bake for 90 minutes at 375). When cooled and finished, beet skin should easily peel off in your hands.

Slice into 1/2 inch “medallions” and then into squares. (Or don’t. It’s just looks cute).

Plate.

Then top the puree with a sprinkle of peas, followed by your crunched chomperz.

Finish with parsley

Note: Each of these dishes can be made in advance and stored in a glass sealed container, for 3 days. Allow to come to room temperature before storing in the fridge.

Now you just need to bring the party.

Or don’t.

More for you. 😉

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