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Brava Home Showroom Live Demo:
Savory Beetroot Ginger Vegan Spread
Pic. 1
Salad: Candied beets, arugula,
shaved fennel & French radishes
Pic. 2
Flatbread: Beetroot spread, arugula,
shaved fennel, French radishes &
Moroccan black olives
Pic. 3
Christmas in a Jar
Pic. 6
Pic. 7
We roasted beautiful beetroots in Brava oven in just 15 minutes and made 3 yummy dishes: 1) savory beetroot ginger vegan spread, 2) arugula salad with candied beets, shaved fennel and French radishes and 3) flatbread with arugula, candied beets, shaved fennel, French radishes and Moroccan black olives, which were enjoyed by the demo attendees with a glass of delicious French wine, the Les Deux Moulins Pinot Noir!
The savory beetroot ginger vegan spread as a unique holiday gift (Christmas in a Jar), pic. 4 was well received, which we raffled a jar of, in addition to a delicious bottle of Pinot Noir 2014 Coast Grade from Partage Winery.
Instructions:
Spread: Place the mixture in a bowl and garnish with crushed pistachios, a few Meyer lemon rinds and a drizzle of olive oil. Enjoy your beetroot ginger vegan spread with pita chips, wholegrain crackers, apple or pear slices and carrot sticks or any other fruits and veggies to your liking, pic 1.
Flatbread: Put a layer of your delicious beetroot ginger spread on a flatbread, add some arugula (toss the arugula with a touch of olive oil and a pinch of sea salt), shaved fennel, French radishes, Moroccan black olives and sprinkle some crushed pistachios, pic. 3.
Enjoy & Happy Holidays!
Chef Ellie Lavender
Recipes developed for the Brava Oven Showroom Demo on February 10, 2019.
Copyright © 2019 Lavender Design + Cuisine, All rights reserved.
shaved fennel & French radishes
Pic. 2
shaved fennel, French radishes &
Moroccan black olives
Pic. 3
Pic. 4
Pic. 5
Vegan
Cooking Demo with Brava oven was lots of fun and delicious!
We roasted beautiful beetroots in Brava oven in just 15 minutes and made 3 yummy dishes: 1) savory beetroot ginger vegan spread, 2) arugula salad with candied beets, shaved fennel and French radishes and 3) flatbread with arugula, candied beets, shaved fennel, French radishes and Moroccan black olives, which were enjoyed by the demo attendees with a glass of delicious French wine, the Les Deux Moulins Pinot Noir!
The savory beetroot ginger vegan spread as a unique holiday gift (Christmas in a Jar), pic. 4 was well received, which we raffled a jar of, in addition to a delicious bottle of Pinot Noir 2014 Coast Grade from Partage Winery.
Savory
Beetroot Ginger Vegan Spread Recipe:
Ingredients (serving
size 6):
6 small red beetroots
1 can Italian butter beans (drained & rinsed)
1/4 cup pistachios (chopped into small pieces)
1/2 cup olive oil
1/4 tsp. sea salt
1/2 ground cumin
1 tbsp. Meyer lemon rinds
1/4 cup fresh Meyer lemon juice
1 tsp. peeled and chopped (small pieces) fresh ginger
Instructions:
1. Cut off the root and the stem ends of beets, peel the skin using a vegetable peeler or paring knife, Wash and pad dry beets with paper towel.
2. Dice beets into small chunks, put them in a plate, drizzle half of the olive
oil, cumin, a pinch of see salt and toss them with a spatula, pic 5.
3. Arrange
the diced beets on Brava oven tray in all 3 zones, pic 6.
4. place the
tray on the bottom section of the oven and roast for 15 minutes using the
instructions on the cooking panel: Vegetables>>Beets>>Small (please
note: the roasting/cooking time on Brava oven cooking panel is set for the
whole small beets, but since these are diced, they’ll cook a lot faster and in
a shorter period of time (set up a timer for 15 minutes).
6. In
a food processor, combine roasted beets, butter beans, ginger, sea salt, Meyer
lemon juice and the rest of the olive oil. Process until the mixture
is, pic 6.
Spread: Place the mixture in a bowl and garnish with crushed pistachios, a few Meyer lemon rinds and a drizzle of olive oil. Enjoy your beetroot ginger vegan spread with pita chips, wholegrain crackers, apple or pear slices and carrot sticks or any other fruits and veggies to your liking, pic 1.
Salad
: You can also make a delicious arugula salad with candies
beets, shaved fennel, French radishes, and crushed pistachios. For salad
dressing, just use olive oil and Meyer lemon juice, pic. 2.
Flatbread: Put a layer of your delicious beetroot ginger spread on a flatbread, add some arugula (toss the arugula with a touch of olive oil and a pinch of sea salt), shaved fennel, French radishes, Moroccan black olives and sprinkle some crushed pistachios, pic. 3.
Enjoy & Happy Holidays!
Chef Ellie Lavender
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Recipes developed for the Brava Oven Showroom Demo on February 10, 2019.
Copyright © 2019 Lavender Design + Cuisine, All rights reserved.
