Beetroot, apple and goat’s cheese wraps

Beetroot, apple and goat’s cheese wraps

By
From
The Green Kitchen
Makes
8
Photographer
Johanna Frenkel

No food is more appropriate to take on a picnic than wraps. They keep very well, you don’t need cutlery, and they can be made in endless varieties. We usually like to combine a few different fillings in our wraps to make them more interesting to eat. Raw beetroot is a favorite of ours. It tastes much fresher than cooked, especially when combined with apple and goat’s cheese. Raisins are added for sweetness and walnuts for crunch. Lentils would also be a great addition.

Purple beetroot filling

Ingredients

Quantity Ingredient
375g raw beetroot
300g soft goat’s cheese
sea salt and freshly ground pepper

Orange quinoa filling

Quantity Ingredient
200g white quinoa, rinsed
1 teaspoon fennel seeds
pinch sea salt
1/2 orange, finely zested and juiced
75g raisins
100g toasted walnuts, chopped
4 large spinach leaves
2 avocados, stoned, peeled and sliced
3 small eating apples, grated
8 wholegrain or corn tortillas
or 8 large spring green leaves

Method

  1. To prepare the beetroot filling, peel the beetroot, cut into quarters and place in a blender or food processor, then pulse a few times to finely chop. Add the goat’s cheese and salt and pepper. Blend for about 30 seconds or until the mixture has the consistency of a rough-textured spread. Taste and add more salt or pepper if needed. If you don’t have a blender or food processor, use a grater to shred the beetroot and use your hands to mix the grated beets and the crumbled goat’s cheese together.
  2. For the quinoa filling bring 500 ml of water to a boil in a small pan. Add the quinoa, fennel seeds and salt and gently simmer for about 15–20 minutes, until tender and the liquid is absorbed. Set aside too cool. When cold, add the orange zest and juice, raisins and walnuts and stir to combine.
  3. Put 2–3 spoonfuls of the beetroot filling in the middle of each tortilla (not all the way to the edge) and cover with half a spinach leaf. Place a couple of spoonfuls of the quinoa filling on top and finish with some slices of avocado and grated apple.
  4. Fold the top and bottom edges over the filling. Roll the whole tortilla from left to right to wrap in the filling. Roll some baking paper around them and tie with string to hold them together while you transport them. Done! Cut the wraps in half before serving.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again