Beet Rosettes in Puff Pastry

by Heather Donaldson
beet rosette in puff pastry

Beet Rosettes in Puff Pastry

Yield: About 20
Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 50 minutes

Darling and oh-so-delicious! Golden beet rosettes and vegan pistachio cream are nestled in tiny puff pastry cups. Sweet with just a hint of spice, they're great with cocktails or at a brunch spread.

We have been trying to get out for a walk every day, and for the past week the roses in our neighborhood have been incredibly beautiful, inspiring me to create these little appetizers.

I also created a recipe for these using red beets and a vegan horseradish cream. Equally as tasty, you can make both at the same time and enjoy the two different colors and flavors. Each group of ingredients will make about 20 pieces.

Credit for the structure of these goes to Genevieve, the genius behind She Keeps A Lovely Home, a beautiful and inspiring blog (click here to check it out). Her Beautiful Vegan Squash Rosettes have the same structure with different ingredients, and are super tasty and very pretty to look at. You can find that recipe here:
Beautiful Vegan Squash Rosettes

Please see the notes below the recipe for photos illustrating the rosette technique.

Ingredients

Golden Beet Rosettes

  • 2 medium golden beets, roasted (see notes), peeled and thinly sliced with mandolin or sharp knife
  • 4 Tablespoons vegan butter
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon sea salt
  • 2 teaspoons lemon juice

Pistachio Cream

  • 1 cup soaked pistachios, purple hulls removed
  • 4 Tablespoons plain, non-dairy yogurt
  • 4 Tablespoons orange juice
  • 3 Tablespoons chopped fresh mint
  • 2 Tablespoons chopped flat leaf parsley
  • 2 Tablespoons lemon juice
  • 1 Tablespoon maple syrup (or honey, if these will be eaten by vegans who are okay with honey)
  • 1 teaspoon orange zest
  • 1 teaspoon red wine vinegar
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon sea salt
  • 1 package vegan puff pastry (I use Pepperidge Farm).  2 packages if making full amounts of both red and golden beet rosettes.

Red Beet Rosettes

  • 2 medium red beets, roasted (see notes), peeled and thinly sliced with mandolin or sharp knife
  • 4 Tablespoons melted vegan butter
  • 2 garlic cloves, pressed or very finely minced
  • 1 teaspoon vegan Worcestershire 
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon sea salt
  • coarse sea salt for garnish

Horseradish Cream

  • 1/2 cup almonds and 1/2 cup cashews, soaked and drained (see notes)
  • 1/4 cup water
  • 4 Tablespoons plain, non-dairy yogurt
  • 2 Tablespoons nutritional yeast
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • 2-4 teaspoons prepared horseradish (depending on amount of spiciness desired)

Instructions

  1. Preheat oven to 400 degrees.
  2. Puff Pastry: Following the package directions, thaw and roll out each sheet of puff pastry until it has doubled in size. Use a circular cookie cutter (or glass or lid of a jar) to cut out circles slightly larger than the circumference of your mini muffin tins. Gently place each circle in a muffin tin, pressing down to form a cup.
  3. Golden Beet Rosettes: Combine the melted butter, turmeric, lemon juice and sea salt in a shallow bowl. Gently place the beet slices in the mixture, working in batches of about 7 slices at a time. Pull each slice out, using your fingers to remove excess mixture, and lay on a plate in an overlapping line (see notes for photo). Each line should have about 5-7 slices, depending on the size of your beets and the size of your muffin tins.
  4. Pistachio Cream: Combine all ingredients in a high speed blender and process until smooth, scraping down the sides as needed.
  5. Assembly:
    - Spoon or pipe 1-2 teaspoons of the cream into each pastry cup. You want enough to hold up the rosette when you put it in, but not so much that it oozes over the sides.
    - Starting at the far edge (the edge with the beet on the bottom) of a line of beets, carefully and tightly roll them toward you, forming a cigar like roll (see notes for photo).
    - Carefully slice the roll either in half or thirds, depending on how large your beet slices are and how tall you want your rosettes to be. I typically slice into thirds, using the ends for the rosettes because the edges are curvier and more like flower petals, and reserving the middle section to use in a salad within a couple of days.
    - Place your rosette, cut-side down, in the center of one of the filled pastry cups.
  6. Bake 15-20 mins, until puff pastry begins to brown. Remove from oven and cool slightly before removing each cup from the muffin tin.
  7. If making Red Beet Rosettes, follow the above instructions, replacing steps 3 and 4 with the following:
    3a. Red Beet Rosettes: Combine the melted butter, garlic, Worcestershire, smokd paprika and sea salt in a shallow bowl. Gently place the beet slices in the mixture, working in batches of about 7 slices at a time. Pull each slice out, using your fingers to remove excess mixture, and lay on a plate in an overlapping line (see notes for photo). Each line should have about 5-7 slices, depending on the size of your beets and the size of your muffin tins.
    4a. Horseradish Cream: Combine all ingredients in a high speed blender and process until smooth, scraping down the sides as needed.

    red beet rosettes

Notes

Soaking Pistachios/ Almonds/Cashews: Cover with filtered water and soak at room temperature 3 hours OR cover with just-boiled water and soak at room temperature for 30 minutes.

Roasting Beets: Preheat oven to 400 degrees. Wash beets and trim off any stems to below 1 inch. Wrap individually in foil, sealing top and sides firmly. Roast about 1 hour, until beets are soft when pierced with a sharp knife. Cool before peeling and slicing.

Rosette Technique:

Step 1 - Lay 5-7 beet slices in a line, with each slice slightly overlapping the last.

Step 2 - Starting with the far edge (the edge where the beet is on the bottom), carefully and tightly roll the line toward you, forming a cigar like roll.

Step 3 - Carefully slice the roll either in half or thirds, depending on how large your beet slices are and how tall you want your rosettes to be.

Nutrition Information:
Yield: 40 Serving Size: 1
Amount Per Serving: Calories: 70Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 6mgSodium: 156mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 2g

Nutrition information is believed to be accurate but is not guaranteed.

© Heather Donaldson
Cuisine: Vegan / Category: Appetizers

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