Beet Wraps with Goat Cheese Guacamole
Homemade beet wraps made from grated cooked beets mixed into a simple dough, filled with creamy goat cheese guacamole, fresh spinach, mint, alfalfa sprouts, celery, Grana Padano, pistachios and sunflower seeds. A vibrant, vegetarian option with earthy beets balanced by tangy goat cheese.
Ingredients
- 2 cooked medium red beets, grated coarsely
- 2 cups wheat flour
- 1 teaspoon baking powder
- salt, pinch
- olive oil
- 1 ¼ cups goat cheese, spreadable
- 1 avocado
- 2 sprigs fresh basil
- 1 teaspoon lime juice
- black pepper
- 1 ¾ oz fresh spinach
- 4 sprigs fresh mint
- ⅓ oz alfalfa sprouts
- 4 stalks celery
- ½ cups Grana Padano cheese, grated
- pistachios, roasted
- sunflower seeds, roasted
- 75 milliliters water, lukewarm
Instructions
- 1
Grate the cooked beets coarsely and combine in a bowl with lukewarm water. Mix with an immersion blender or food processor until combined; some beet pieces are fine.
- 2
Pour the mixture into a bowl and add baking powder, salt, flour and olive oil. Knead into a ball, adjusting flour or water as needed for consistency. Divide into 8 balls, place on a plate, drizzle with olive oil, cover with film and rest at room temperature for 15 minutes.
- 3
Meanwhile, scoop avocado flesh and mash with a fork. Stir in goat cheese, finely chopped fresh basil and lime juice. Taste and season with salt and pepper.
- 4
Toast pistachios and sunflower seeds in a dry pan over low heat, stirring regularly to prevent burning. Slice celery into thin strips.
- 5
After resting, flour your work surface and rolling pin. Roll out each dough ball as thin as possible without tearing.
- 6
Heat oil in a pan over medium-high heat. Cook wraps for a few minutes on each side until light and pliable; avoid over-cooking or they will become difficult to roll.
- 7
Transfer cooked wraps to a plate to cool slightly. Spread goat cheese guacamole on each wrap, layer with spinach, mint, alfalfa and celery. Top with grated cheese, nuts and seeds, then roll and secure with a pick if desired.
Tips
Rest the dough at room temperature to allow the beet flavors to develop and make the dough easier to work with.
Do not over-cook the wraps or they will become brittle and tear when rolling.
Toast nuts and seeds just before assembly for maximum crunch and flavor.
Good to Know
Wrapped tightly in foil or an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.
Prepare the dough up to 4 hours ahead and refrigerate. Make the goat cheese guacamole up to 2 hours ahead; cover directly with plastic to prevent browning. Assemble just before serving for best texture.
Serve at room temperature as a light lunch or appetizer. Pair with a simple green salad or additional fresh vegetables.
Common Mistakes
Do not skip the 15-minute rest or the dough will be difficult to roll and may tear.
Do not over-knead the dough or it will become tough.
Do not cook the wraps too long or they will harden and become impossible to roll without cracking.