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Red Beetroot Tortilla with Arugula, Cheese, and Nuts
Ingredients
Tortilla:250 g plain flour
1 teaspoon of salt
1 tablespoon of olive oil
40-80 ml water as needed
Content:A handful of rocket leaves
Cheese to taste (goat cheese or mozzarella)
A handful of walnuts
Dresink:3 tablespoons of plain yogurt
1 teaspoon of mustard
1 teaspoon of honey
Instructions
01Puree the beetroot into a completely smooth mash.
02Mix flour, salt, oil, and beet purée in a bowl or robot.
03Gradually pour in water and knead to a smooth, non-sticky, elastic dough.
04Knead for 5–7 minutes. This activates the gluten, making the tortilla flexible.
05Let rest for 20 minutes (covered with a towel).
06Divide into balls and roll out into thin pancakes (really thin!)
07Bake on a dry pan. Place the cooked tortillas into a towel.
08Mix yogurt, mustard, and honey in a bowl. Adjust the taste as desired – you can add a pinch of salt or a few drops of lemon juice.
09Spread a little dressing over the finished tortilla, add arugula, cheese pieces, a spoonful of Beavia red beet, and sprinkle with walnuts.
10Wrap, translate, or serve as an open wrap.
11Enjoy your meal!
