Monday, 29 July 2013

Beetroot Pepperoni Slices

Thanks to the Sexy Vegan for putting me onto this recipe from Diet Dessert Dogs. I found this recipe a bit salty and not peppery enough so next time I think I would substitute the liquid broth with water and pepper.

Pepperoni Slices


3-4 very small fresh beets, peeled and sliced extremely thin
1 Tbsp extra virgin olive oil
2 Tbsp Bragg’s liquid aminos
1/2 cup vegetable broth
1/4-1/2 tsp liquid smoke
1 tsp apple cider vinegar
1/4 tsp sugar
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ground mustard
1/4 tsp fennel
1/8 tsp sage
1/4 tsp smoked or regular paprika


Preheat oven to 325F (170 C).
Place everything except the beets in the bottom of a 9-inch (22.5 cm) square glass pan or a casserole dish and combine well.  Add the beet slices and toss to coat them all; spread them out as well as you can (overlapping slices is okay).
Bake the slices, uncovered, for about 20 minutes, then remove from the oven and flip them over and around to re-coat them with marinade and switch the bottom slices to the top and top to the bottom as much as possible. Continue to bake and stir them up every 10-15 minutes until they have absorbed most of the marinade, are very soft, and begin to curl and crisp at the edges. Remove from oven and set aside until you need them for the pizza/risotto etc.

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