Tahini Beet Canapes {Gluten-Free, Dairy-Free, Vegan}
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Free of gluten, dairy, sugar. Vegan.
Course:
Appetizer
Cuisine:
American
Keyword:
beets, vegan, gluten free, dairy free, tahini, appetizer
Servings: 6
Calories: 94 kcal
Ingredients
- 3 large beets scrubbed
- 1 Tbsp. extra-virgin olive oil
- Sea salt and freshly ground black pepper to taste
- 1/4 cup quinoa
- Water
- 2 Tbsp. tahini
- Handful gluten-free crackers (such as Crunchmaster)
Instructions
-
Preheat the oven to 400 degrees F. Prepare a large baking sheet with parchment paper.
-
Place the beets on the prepared baking sheet, drizzle with oil and sprinkle with sea salt and pepper.
-
Roast the beets for 40 minutes or until they're fork tender.
-
Meanwhile, cook the quinoa according to the package directions. Fluff with a fork and set aside.
-
Remove the beets from the oven and remove the skin with a paper towel. Puree the beets and the tahini in food processor until smooth. Transfer to a bowl. Using a spoon, portion out 1 tsp. of the beet puree onto each cracker and garnish with the cooked quinoa. Serve immediately.
-
Store leftover beet puree in a sealed container in the fridge for up to 5 days.
Nutrition Facts
Tahini Beet Canapes {Gluten-Free, Dairy-Free, Vegan}
Amount Per Serving
Calories 94
Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 34mg1%
Potassium 195mg6%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 15IU0%
Vitamin C 2.2mg3%
Calcium 17mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.