- YIELD: Serves 2 Easily Doubled (2 Servings)
Don't be scared to try kale on pizza- its incredible!
Ingredients
- 2 Large Beetroots Peeled & Quartered
- 1 Garlic Clove
- 1 Tbsp Lemon Juice
- 1 Tsp Cumin Powder
- 1 Tbsp Good Quality Olive Oil
- 1 Tbsp Vegan Sour Cream
- 1 Tsp Safflower Oil
- 2 Cups Mushrooms Peeled & Sliced
- 1 Large Red Onion Sliced
- 2 Cups Kale Finely Chopped
- Wholemeal Pita Bread
Instructions
- Wrap the beetroot in foil, and bake for 1 hour at 180ºC, or until soft
- Unwrap and allow to cool before handling
- Blend the beetroot, garlic, lemon juice, cumin powder, olive oil, and sour cream until you reach desired consistency; set aside
- Heat safflower oil in a heavy bottomed pan
- Sauté onions for 10-15 minutes until they begin to caramelise then add the mushrooms and cook for five more minutes
- Spread the beetroot dip on wholemeal pita bread, then top with onions, mushrooms, and half of the kale
- Bake at 180º for 10 minutes, then remove and sprinkle with the rest of the kale
- **Amazing!**
- CUISINE: Italian
- COURSE: Main Meals
- SKILL LEVEL: Easy
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