Vegan Beet Napoleons

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!

ROASTED BEETROOT:
400 g beetroot (14 oz)
3 tbs extra virgin olive oil
3 tbs balsamic vinegar
pinch sugar
salt and pepper to taste

MAPLE ROASTED WALNUTS:
1/2 cup walnuts
1 tbs maple syrup
pinch sea salt

WALNUT CHIVE CREAM:
1 cup walnuts soaked overnight
1/3 cup water
2 tsp apple cider vinegar
3 tsp nutritional yeast
1 tsp white miso
2 tsp extra virgin olive oil
2 tbs chives finely chopped
1/4 red onion finely diced
salt to taste
salad leaves to serve

View the full recipe at Delicious Everyday →