Esta es una exhibición prevé de cómo se va ver la receta de 'Goat Cheese Tartlets With Beet Juice' imprimido.

Receta Goat Cheese Tartlets With Beet Juice
by Global Cookbook

Goat Cheese Tartlets With Beet Juice
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

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

  1. 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.
  2. Repeat with remaining sheets so you have four layered squares.
  3. 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.
  4. 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.