Baked Beet Schnitzel
Zutaten
- For the baked beets
- 3 large beets 250 g, peeled and cut in 1/2 inch slices
- chickpea brine aquafaba from a 400 g can of chickpeas
- 1 teaspoon dijon mustard
- pepper to taste
- 1 cup 110 g whole wheat bread crumbs (or other)
- vegetable oil
- For the almond cream cheese
- 100 g 2/3 cup blanched almonds
- 120 ml 1/2 cup water
- 1/4 tablespoon lemon juice
- 2 cloves roasted garlic* or 1 small fresh clove
- 1/2 teaspoon salt or to taste
Anleitungen
- To make the beets, preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Pour the chickpea brine in a shallow bowl.
- Add mustard and pepper and mix well.
- Pour the bread in a second shallow bowl.
- Coat the beet slices with chickpea brine and then with bread crumbs.
- Place on the baking sheet.
- Spray generously with oil.
- Bake for 30 minutes or until the beets are soft and the breading is crispy.
- To make the almond chream cheese, place all ingredients in a blender and blend until smooth.
- Scrape down the sides from time to time.
- Serve beets with lemon and almond cream cheese.
Notizen
* To roast garlic wrap the cloves in a piece of aluminium foil and bake at 200°C (400°F) along with the beets. I usually bake a whole garlic bulb at once.