| 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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