Recipes fResh fRom the gaRden

Kale, Mushroom
and Roasted
Beet Pita Pizza
adELE MCCoNNELL-CuMMINS — VEGIE HEad
WWW.VEGIEHEad.CoM
Serves: 2, easily doubled
Ingredients
2 large beetroots, peeled and quartered
1 garlic clove
1 tbsp lemon juice
1 tsp cumin powder
1 tbsp good quality olive oil
1 tbsp vegan sour cream
1 tsp safflower oil
2 cups mushrooms, peeled and sliced
1 large red onion, sliced
2 cups kale, finely chopped
Wholemeal pita bread
Method
1. Wrap the beetroot in foil,
and bake for 1 hour at
180ºC, or until soft.
2. Unwrap and allow to cool
before handling.
3. Blend the beetroot, garlic,
lemon juice, cumin powder,
olive oil, and sour cream
until you reach desired
consistency; set aside.
4. Heat safflower oil in a
heavy bottomed pan.
5. Sauté onions for 10–15
minutes until they begin to
caramelise then add the
mushrooms and cook for five
more minutes.
6. Spread the beetroot dip on
wholemeal pita bread, then
top with onions, mushrooms,
and half of the kale.
7. Bake at 180ºC for 10
minutes, then remove and
sprinkle with the rest of
the kale.
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