| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Sami | Vegtime4 | 4 | Servings |
INGREDIENTS
| 4 | Sheets thawed phyllo | |
| layered | ||
| 2 | Egg whites mixed with 1/2 | |
| cup water | ||
| 2 | T | Soft goat cheese |
| 1 | Red beet, cooked | |
| Peeled and thinly sliced | ||
| 1 | Golden beet, cooked | |
| Peeled and thinly sliced | ||
| 3 | Fresh spinach leaves | |
| steamed up to 4 | ||
| 2 | t | Cooked green lentils |
| Balsamic vinegar | ||
| 1/2 | c | Red beet juice |
| 1 | t | Balsamic vinegar |
| 1/2 | t | Fresh lime juice |
INSTRUCTIONS
SERVINGS LACTO Preheat oven to 350 degrees. Cut layered sheets of phyllo into four squares. Separate dough into individual layers. Working quickly so sheets don't dry out, layer 4 squares, brushing each square with egg wash. Repeat with remaining sheets so you have four layered squares. In center of each square, place 1/2 tablespoon goat cheese, 2 slices red beets, 2 slices golden beers, 1 spinach leaf and 1/2 teaspoon lentils. Lightly drizzle with balsamic vinegar. Fold corners of dough over filling and secure with toothpick. Transfer to baking sheet. Bake until crispy, about 15 minutes. Meanwhile, make sauce. In small saucepan, combine juices and vinegar. Cook over medium high heat until reduced and thickened, 3 to 4 minutes. Serve beet sauce with goat cheese tartlers. PER TARTLET WITH 1 TBS. SAUCE: 132 CAL.; 7G PROT.; 4G TOTAL FAT (2G SAT. FAT); 17G CARB.; 6MG CHOL.; 216MG SOD.; 1G FIBER. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Feb 17, 1999. Recipe by: Vegetarian Times Magazine, May 1998, page 50 Converted by MM_Buster v2.0l.
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