Beetroot Wraps with Roasted Vegetables & Avocado Sauce
Ingredients
The Wraps
- 2 x small cooked beetroots, chopped roughly
- 1 tablespoon olive oil
- 1 cup flour (plain or wholemeal. I like using wholemeal spelt flour as I find it kinder on my digestion)
- Good pinch of salt
- Hot water to bind (see recipe)
Roasted Vegetables
- 1 red pepper, 1 yellow pepper, 1 courgette, 1 red onion – all cut into large chunks
- Olive oil, to drizzle
- Salt & black pepper
Avocado Sauce
- 1 ripe avocado
- Juice of 1 lime
- Pinch of chilli flakes
- Pinch of salt
- 1 tablespoon olive oil
Method
Make the wraps first: Blend the beetroot in a food processor (or blender) with enough hot water to make a loose paste. Add the flour, oil & salt & whizz for a few seconds, until all combined & a ball of dough is formed. You may need a little more hot water. Remove dough & leave to rest in a bowl for at least 10 minutes.
Roast vegetables: Place all the chopped veg into a roasting tin. Drizzle with oil & season. Roast for 30 minutes at gas mark 5/190c.
Meanwhile, divide the dough into 2 equal sized balls. Using a little flour, roll out into large circles. They’ll need to be the right size to fit into your non-stick frying pan.
Heat the pan & fry (no oil needed) for 2 minutes each side. Set aside.
When the vegetables are nearly cooked, make the avocado sauce:
Blend the avocado, lime juice, oil, salt & chilli until smooth.
To assemble: Place the wraps on a large plate. Spoon the roasted vegetables over & finish with the avocado sauce.
Serving Ideas:
These wraps also work well for fajitas, or served with houmous. They can also be made ahead. To served, wrap in foil & warm in the oven for a few minutes.
The roasted vegetables can be made in advance to save time.
The avocado sauce also works well served with grilled fish, halloumi or chicken.
