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Ingredientes
- 4 sht thawed phyllo, layered
- 2 x egg whites mixed with 1/2 c. water
- 2 Tbsp. soft goat cheese
- 1 x red beet, cooked, peeled and thinly sliced
- 1 x golden brown beet, cooked, peeled and thinly sliced
- 3 x fresh spinach leaves, steamed, up to 4
- 2 tsp cooked green lentils Balsamic vinegar
- 1/2 c. red beet juice
- 1 tsp balsamic vinegar
- 1/2 tsp fresh lime juice
Direcciones
- 4 SERVINGS LACTO Preheat oven to 350 degrees. Cut layered sheets of phyllo into four squares. Separate dough into individual layers. Working quickly so sheets do not dry out, layer 4 squares, brushing each square with egg wash.
- Repeat with remaining sheets so you have four layered squares.
- In center of each square, place 1/2 Tbsp. goat cheese, 2 slices red beets, 2 slices golden brown beers, 1 spinach leaf and 1/2 tsp. lentils. Lightly drizzle with balsamic vinegar.
- Fold corners of dough over filling and secure with toothpick. Transfer to baking sheet. Bake till crispy, about 15 min. Meanwhile, make sauce. In small saucepan, combine juices and vinegar. Cook over medium high heat till reduced and thickened, 3 to 4 min. Serve beet sauce with goat cheese tartlers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 4 servings | |
| Calories 75 | |
| Calories from Fat 20 | 27% |
| Total Fat 2.32g | 3% |
| Saturated Fat 1.2g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 194mg | 8% |
| Potassium 1118mg | 32% |
| Total Carbs 9.64g | 3% |
| Dietary Fiber 4.8g | 16% |
| Sugars 2.9g | 2% |
| Protein 7.07g | 11% |
