Beetroot Wrap With Goats Cheese
For the beetroot wrap:
1 small beetroot
100g buckwheat flour
300mls milk (or milk alternative - rice/oat/nut milk)
3 tbsps water
A little olive or coconut oil for frying
For the filling:
¼ of an apple – (with a squeeze of lemon to stop it going brown)
A couple of spoonfuls of soft goats''s cheese
A small handful of baby spinach leaves
To make the wrap, peel the beetroot and grate, then simply whisk all ingredients together (except the oil) until very smooth. Ideally use an electric whisk if you have one. This will make a brilliant pink batter! Allow the batter to stand for about half an hour ideally.
Heat a little olive oil or coconut oil in a 6 inch, non-stick frying pan. Ladle a scoop of batter into the pan – just enough to cover the pan surface, so the wrap is just less than 5mm thick. Tip the pan so the batter covers the surface, and allow to cook over a medium heat for a couple of minutes. Use a fish slice or palette knife to carefully see if it is cooked on the bottom. Once it’s cooked on one side, slide the fish slice or palette knife under the wrap and flip it over. Cook the other side for a couple more minutes until golden. Repeat with the rest of the mixture (you should get approx. 6 wraps depending on the size of your pan).
Allow the wraps to cool on a wire rack, or if you prefer them warm they can be kept warm in a low oven. To fill a wrap, spread the soft goats''s cheese over the whole wrap (or crumble if the goats''s cheese is a little firmer). Grate the apple and add a small squeeze of lemon to stop it going brown, then finely shred the spinach leaves. Layer apple and spinach on top of the goats''s cheese in a line, just down the centre of the wrap, then roll it up tightly and slice into bite size rolls.