Beet Root Tart

This recipe is great as an appetizer served at small get togethers or they’ll even go well as a snack. For this recipe you can use whatever seeds or nuts you like or swap the beetroots for parsnip, carrot or any other veggie. This particular time the crust happens to be raw and portion sized but you can choose to bake it in the oven in a regular pie pan if you wish.

Ingredients

Pink Crust

• 2 cups Sunflower seeds (4.7dl)
• 2 cups grated beetroot (4.7 dl)
• 1 tsp powdered bullion
• 2 tsp dark miso paste
• 1/2 tsp Himalayan salt

Creamy spinach

• 8 large handfuls fresh spinach
• 6 midsized avocados
• 2/3 tsp Himalayan salt
• 2 tsp black pepper
• 2 pinch of chil
• 1 tsp nut-meg
• 4 tsp Tamari sauce
• 2 clove of garlic

Instruction

Pink Crust

1. In a food processor, mix the sunflower seeds into a flour
2. Add the rest of the ingredients and mix again until it forms a smooth dough.
3. Divide dough evenly into 7 portions and form each portion into a ball that you press onto pan of choice (or press all the dough onto a larger pan). Bake in the over or dehydrator*.
*If using the dehydrator, put cling film between the pan and the dough. You want to easily be able to flip the dough out of the pan after 2 hours of dehydrating and let it dehydrate without a pan for 8 hours or until completely dry.Creamy spinach1. Rinse and chop the spinach roughly (I use the stems too but that´s your choice) and put in a large bowl2. Cut open the avocados and scoop them out into the bowl of spinach.3. Add the rest of the ingredients and massage it all (with clean hands!) until soft and creamy.4. Divide the spinach filling into the pink crusts