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Blue Beetroot Foldovers<\/p>\nBlue Beetroot Foldovers<\/p>\n
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2 Beets, medium<\/p>\n
4 Dates, dried pitted and finely chopped<\/p>\n
1 T. Lemon juice, fresh<\/p>\n
1\/4 C. Pumpkin seeds<\/p>\n
2 T. Greek yogurt<\/p>\n
\u00c2\u00bd package | 50 g Crumbled Danish Blue Cheese<\/p>\n
1\/4 C. \/ 60 ml pumpkin seeds, toasted; parsley or cilantro chopped finely for garnish (optional)<\/p>\n
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Boil beets in a large saucepan of salted water until tender; remove from heat, rinse with cold water and peel when cool enough to handle.\u00c2\u00a0 Using a mandolin or a sharp knife cut beets into very thin 1\/8\u00e2\u20ac\u009d slices. Place on paper towels to absorb excess moisture.\u00c2\u00a0 Combine remaining ingredients and stir to combine; set aside or refrigerate until ready to assemble.. Scoop a heaping tsp. of the Crumbled Danish Blue filling onto half of a beet slice and fold the other half over. Secure with toothpick if they don\u00e2\u20ac\u2122t remain closed on their own. Place on a serving dish and garnish with pumpkin seeds and parsley or cilantro if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"
Blue Beetroot Foldovers 2 Beets, medium 4 Dates, dried pitted and finely chopped 1 T. Lemon juice, fresh 1\/4 C. Pumpkin seeds 2 T. Greek yogurt \u00c2\u00bd package | 50 g Crumbled Danish Blue Cheese 1\/4 C. \/ 60 ml pumpkin seeds, toasted; parsley or cilantro chopped finely for garnish (optional) Boil beets in a large saucepan of salted water until tender; remove from heat, rinse with cold water and peel when cool enough to handle.\u00c2\u00a0 Using a…<\/p>\n