Roasted Beetroot Napoleons with Walnut Chive Cream (Vegan)
This roasted beetroot napoleon with walnut-chive cream is an elegant vegan appetizer packed with rich flavors. It looks fancy enough to impress your dinner guests, but they couldn't be simpler to make!
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 ½ cm or ¼ 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.