These roasted beetroot napoleons with walnut cream are an elegant vegan appetiser that is sure to impress this festive season. Despite how impressive they look they couldn’t be simpler to make!
I’m all about easy and impressive recipes.
And it doesn’t get easier than these gorgeous roasted beetroot napoleons.
Beetroot can be a divisive vegetable. For many, there are horror-filled memories of tinned pickled beetroot that tasted more of sweetened vinegar than anything else.
But roasted beetroot is a beautiful thing. Earthy yet subtly sweet careful pairing balances the deeply earthy characteristic that some people find a little overwhelming.
My beetroot napoleons are filled with a walnut cream, spiked with chives and a little apple cider vinegar to contrast the sweet earthiness. Bitter salad greens and maple roasted walnuts add the final finishing touch to a dish that is an explosion of flavours.
The walnuts, for the walnut chive cream, are soaked for a few hours, or overnight, and blitzed until smooth in a food processor. For this, I used my new Sunbeam Zumbo Limited Edition Food Processor as I was lucky enough to be sent one to review.
I’d been a long time KitchenAid user so I was eager to see how the Sunbeam Zumbo Limited Edition Food Processor compared.
Appearance and design
While I love the choice of colour KitchenAid offers with their food processor (I opted for red to match my Candy Apple KitchenAid mixer) I think the Sunbeam looks adorable. I love the contrast of the pink zig zag pattern against the white.
The most impressive feature of the Sunbeam, for me, though, design wise, was the overall sturdiness of the bowl. As much as I loved my 5-year-old KitchenAid food processor, the flimsy plastic, and design of the bowl was a recurring issue for me, which left me replacing my bowls every year due to the bowls cracking despite careful use.
The Sunbeam bowl though is much thicker and the lid very sturdily locks into place. The food pusher is also exceptionally sturdy too, with a metal post securely locking into the lid.
I was also impressed by the in-built accessory drawer in the Sunbeam which helps free up bench space, although I did notice that if the draw contains the attachments it can rattle a little when in use.
Both machines function similarly and offer the same blades, so functionality wise they are very similar.
Using both food processors to make hummus, I was surprised just how quickly the Sunbeam made a smooth creamy hummus, whilst I found the KitchenAid required frequent stopping to scrape down the bowl. This is, I think, due to the fact the Sunbeam seems to have a soft start, whereas the KitchenAid starts at high speed causing the ingredients to fly around the bowl more. I’ve noticed the new KitchenAid food processors offer a Hi/Low option, however, this is not a feature I had in my old food processor.
The Autopulse feature on the Sunbeam is something that my KitchenAid food processor didn’t have. The Auto Pulse feature provides a quick burst of processing for a short length of time. This is useful if you are making pastry, for example.
While both the Sunbeam and KitchenAid offer different sized bowls, another feature that the Sunbeam Zumbo food processor offers over the KitchenAid is the ability to use both bowls at once. This is a fantastic time saver, and especially useful if you have a lot of dishes to prepare, such as for your Christmas feast!
Noise wise they were both about the same, with perhaps the Sunbeam being a little quieter in operation, particularly when the utility drawer is removed.
The bowls and blades for both the Sunbeam and KitchenAid food processor are dishwasher friendly. As both bowls contain a lip at the base they tend to fill with water when run through the dishwasher. This is more of an issue for the Sunbeam due to the wider lip.
Cleaning of the S blade on the Sunbeam is easier than the KitchenAid given the blade can be separated from the spindle. I found with the KitchenAid S blade food would often get caught in the cavity and require manual cleaning (not something I’m fond of).
Given my KitchenAid food processor is 5 years old it is probably a little unfair to give a verdict on which one I prefer as I’m not comparing current model to current model. However, given the choice between my old KitchenAid food processor and the new Sunbeam it is the new Sunbeam Limited Edition Zumbo food processor all the way.
For me, what really seals the deal is the overall sturdiness of the Sunbeam. You can see and feel that a lot of thought has been put into ensuring that it is a machine that lasts. Having to replace the bowls on my KitchenAid each year was beyond frustrating, and is not something I expect to have to do for a machine that retails for $399 here in Australia.
Both the Sunbeam and KitchenAid food processor retail for the same price here in Australia ($399). Find out more about the Sunbeam Limited Edition Zumbo range here.
PSST!!! Stay tuned for your chance to WIN a SUNBEAM ZUMBO LIMITED EDITION MIXER valued at $599. Make sure you subscribe to Delicious Everyday’s newsletter to be the first to know about the giveaway.
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Vegan Beetroot Napoleons with Walnut Chive Cream
A wonderfully impressive and deceptively easy elegant vegan appetiser.
- 400 g beetroot (14 oz)
- 3 tbs extra virgin olive oil
- 3 tbs balsamic vinegar
- pinch sugar
- salt and pepper to taste
Trim the beetroot and wrap each beetroot in baking paper or foil to roast. I prefer to use baking paper as I find it cooks quicker, but if you have foil, by all means use that. Before encasing, each beetroot add a splash of olive oil. Roast 180 celsius (350 Fahrenheit) for 40 minutes or until tender.
When the beetroot is cool peel and slice about 1/2 cm or 1/4 inch thick. Add the balsamic, olive oil, sugar and salt to a bowl. Whisk to combine and add the beetroot and toss to coat. At this point, you can leave the beetroot overnight to marinate in the fridge.
To make the maple walnuts, preheat the oven to 180 celsius (350 fahrenheit) and toss the walnuts in the maple syrup and salt. Scatter in a single layer on a baking tray and bake for 15 minutes.
To make the walnut cream drain the walnuts well and add to a food processor. Add the water, apple cider vinegar, nutritional yeast, miso and oil. Process until a smooth paste.
Remove the walnut cream from the food processor bowl and add the onion and chives and season to taste.
Shake the marinade off the beetroot. If you want to go that extra mile and impress your guests use a cookie cutter and trim each slice of beetroot to the same size. Place a slice on 4 serving plates. Top with a dollop of the walnut cream, spreading it to the edge of the beetroot. Top with another layer of beetroot and repeat until you have 4 slices of beetroot and 3 layers of the cream. Serve with salad leaves, a scattering of the maple walnuts and a few drops of the beetroot marinade scattered over the plate.