Another interesting recipe:
Delicious beets (beetroot salad), apple, cheese wraps, suitable for the picnic, buffet or lunch box.
Ingredients of beetroot salad wrap with apple and cheese for 8 wraps
Wraps are the perfect for excursions and picnic. They keep doing fine, you do not need utensils to eat them, and they can be made in numerous variants. We like to combine several different fillings in our wraps to make them more exciting to eat. We’re both wild with raw beetroot. It tastes much fresher than when it is cooked, especially if you combine it with apple and goat cheese. Raisins provide extra sweetness, and walnuts are good for extra crunch.
200g white quinoa, rinsed
1 teaspoon fennel seeds
1 pinch sea salt
juice and zest of half organic orange
75 g raisins
100 g walnuts, toasted and chopped
BRIGHT RED BEETROOT FILL
375g raw beets (4-5 medium)
300g soft goat cheese
sea salt and freshly ground pepper
FOR THE ASSEMBLY OF BEETROOT SALAD WRAPS
8 wholemeal or tortillas, or large leaves,
4 large spinach leaves (torn in half)
2 avocados, pitted, peeled and sliced
3 small apples, grated
Start with quinoa:
Bring 5 cups water to a boil in a small saucepan. Add the quinoa, fennel seeds and salt and let the quinoa simmer slowly in 15-20 minutes until it is tender and liquid is absorbed. Set it aside and let it cool.
For the beetroot filling: Peel the beets, cut them into quarters and chop them finely in a blender or food processor. Add the goat cheese, salt and pepper. Drive for another 30 seconds until the filling has the consistency of a coarse puree. Taste possibly better with additional salt and pepper. If you do not have a blender or food processor, you can tear beets instead and use your fingers to mix the grated beets with goat cheese.
ASSEMBLY AND SERVING OF BEETROOT SALAD WRAPS
Turn the cooled quinoa thoroughly with orange zest and juice, raisins and walnuts. Butter 2-3 tablespoons of beetroot filling on each tortilla (not quite to the edge) and put half a spinach leaf on top. Add a few tablespoons quinoa stuffing on top and finish with some sliced avocado and a scarcely grated apple. Fold the top and bottom edges of the tortilla over the filling. Scroll the tortilla together from left to right so that the filling is locked in. Scroll cookie sheet around the finished wraps and tie a string that can hold them all stacked together during their movement. Finished! Cut each wrap in half before serving.