Maple beetroot & goat’s cheese wreath

Name: Maple beetroot & goat’s cheese wreath
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 600 g raw beetroot (trimmed weight), peeled and cut; 2½ tbsp Essential Olive Oil; 2 large red onions, each cut into 8 wedges; 5 clove/s cloves garlic (unpeeled); 2 tbsp maple syrup; 180 g pouch cooked whole chestnuts, roughly chopped; 250 g pouch Puy & green lentils; 1 unwaxed lemon, zest of all, juice of ½; Sunflower or vegetable oil, for greasing and brushing; 270 g pack filo pastry sheets; 125 g log soft goat’s cheese (optional)

Stuff filo with beetroot, chestnuts and goat’s cheese for this magnificent feast. For a garnish, fry sage leaves in olive oil until a shade darker, then set aside to crisp up. Want it vegan? Omit the goat’s cheese and use nutritional yeast in the pesto.

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Vegetarian

Serves6
CourseMain meal
Prepare1 hr
Cook1 hr 30 mins
Total time2 hrs 30 mins
Plusstanding

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Ingredients

600g raw beetroot (trimmed weight), peeled and cut
2½ tbsp Essential Olive Oil
2 large red onions, each cut into 8 wedges
5 clove/s cloves garlic (unpeeled)
2 tbsp maple syrup
180g pouch cooked whole chestnuts, roughly chopped
250g pouch Puy & green lentils
1 unwaxed lemon, zest of all, juice of ½
Sunflower or vegetable oil, for greasing and brushing
270g pack filo pastry sheets
125g log soft goat’s cheese (optional)

Pesto

20g pack sage, leaves picked
25g pack flat leaf parsley, leaves picked
50g blanched almonds, toasted
1 lemon, juice
40g vegetarian hard cheese, finely grated (or 2 tbsp nutritional yeast flakes)
125ml extra virgin olive oil

Method

Preheat the oven to 200°C, gas mark 6. Line a large baking tray with baking parchment. Toss the beetroot with 1½ tbsp oil, then season and arrange on one end of the lined tray. Toss the onions and garlic cloves with the remaining 1 tbsp oil, season and add to the other end of the tray. Roast for 40-45 minutes until the onions and garlic are tender.
Transfer the onions and garlic to a board; set aside. Drizzle the maple syrup over the beetroot, toss to coat and roast for a further 10 minutes or until tender.
Put the chestnuts and lentils in a large bowl, then stir through the lemon zest and juice, the roasted onions and beetroot. Squeeze the roasted garlic from the skins, mash with a fork, then stir ½ through the lentil mixture; season. Set aside the remaining garlic.
Grease the base and sides of a 23cm round springform cake tin, then grease the outside of a small ovenproof ramekin (about 9cm diameter) and put upside-down in the centre of the tin. Arrange the stack of 7 filo sheets horizontally on the work surface, then cut the stack into 4 lengths (each 11cm wide). Cut each length diagonally in ½ so you have 14 long, thin triangles from each of the 4 lengths (use a ruler to guide you). Brush the tops of the filo triangles with oil and use to line the inside of the greased tin, with the sharply pointed ends resting on top of the ramekin and the wider ends overhanging the edge of the tin. Work your way around the inside of the tin, layering to build up the ‘walls’ of the wreath, reserving 7 triangles for the top.
Spoon ½ of the lentil mixture into the tin; press down. Crumble over the cheese (if using), then top with the remaining lentil mixture. Press down the filling, then enclose by bringing the filo triangle ends together. Scrunch the reserved filo triangles and arrange decoratively on top of the wreath. Brush with extra oil, then bake for 25-35 minutes until crisp and golden. Let stand for 10 minutes.
Meanwhile, put all the pesto ingredients in a food processor with the reserved garlic and 1 tbsp water. Whizz until fairly smooth; season and transfer to a serving bowl. Release the wreath from the tin, then use a teaspoon to help ease the ramekin out from the centre. Transfer to a platter and serve with the pesto.