I love a bargain and I love using up leftovers. This recipes combines both! Using some puff pastry I found reduced to 16p and the veggies that were in need of being eaten quick. This was a bit of a gamble as I haven’t cooked a whole heap with beetroot but the sweetness of the beetroot really works and it gives these a beautiful colour.
Beetroot is packed with the phytonutrients: Betalain, a good antioxidant, this gives them their red colour. They also contain a good amount of folate, manganese and potassium plus provide fibre.
Although puff pastry isn’t something I would recommend people eat everyday, this recipe is packed with veggies and makes a good alternative for lunches.
Beetroot, courgette and cheddar pesto pinwheels.
2015-09-12 12:52:50
Yields 10
Quick to make, easy for luncboxes.
Prep Time
10 min
Cook Time
20 min
Nutrition Facts
Serving Size
47g
Yields
10
Amount Per Serving
Calories 55
Calories from Fat 36
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 8mg
3%
Sodium 65mg
3%
Total Carbohydrates 2g
1%
Dietary Fiber 1g
3%
Sugars 2g
Protein 3g
Vitamin A
3%
Vitamin C
7%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 roll of prebought puff pastry
- 1 tbsp tomato puree
- 1 tbsp pesto
- 2 grated beetroot
- 1 medium grated courgette
- 80g grated cheddar
Instructions
- Let the puff pastry defrost enough to be unrolled.
- Spread on the tomato puree and pesto, mixing them together as you spread.
- Grated over the beetroot and courgette making sure the whole sheet of pastry is covered.
- Grate the cheese on top. Just a thin layer is fine.
- Roll up.
- Slice into 10-12 pieces and place on a lined baking tray.
- Bake at Gas Mark 7 for 20 minutes,
https://www.dietitianuk.co.uk/