Place a generous tablespoon of my beet greens into each muffin tin
on top of the beet slices.
Put 1 tsp of coconut oil
on top of the beet, then wrap up the sides of the foil to cover the beet.
Roasted Beet Pesto: many of you have loved my easy roasted beet pesto that I then used on
top of my Beet veggie pizza with a cauliflower crust (recipe here), which is also a favorite of yours.
Or you can build the mille - feuille by simply placing a neat layer of cheese mixture on
top of a beet slice, alternating colours.
Dab about 1/2 Tbsp coconut oil
on top of the beets and place in the oven for a few minutes to melt the coconut oil; toss the melted coconut oil throughout the beets.
Pull all of the edges of the foil to
the top of the beets, form a «tent» with the foil and seal the edges.
Cut off
tops of beets and scrub the roots clean.
I also used the greens from
the tops of the beets, and they were a nice addition.
Crumble the goat cheese on
top of the beets.
I tossed a few walnuts in each muffin tin cup on
top of the beets.
Arrange each beet in a circular pattern on the plate, place a small handful of arugula on
top of the beets, scatter the pistachios, pomegranate seeds and the goat cheese over the four plates and dress with the citrus dressing.