I think these gluten free vegan beetballs are wonderful dipped in horseradish. If that sounds a bit odd or if you fancy something a bit more substantial, you could just have them instead of meatballs with gluten free pasta and a rich tomato sauce.
Ingredients (serves two)
3 cooked beetroots
1 red onion
2 cloves of garlic
1tsp smoked paprika
2tsp finely chopped fresh parsley
1tbsp gram flour
Salt and pepper
Oil (for frying)
Grate the red onion and carrot and fry in some oil. Add the finely diced garlic and grated beetroots, smoked paprika, parsley, and gram flour. Season well with salt and pepper. Cook for a further 5 minutes or so – the mixture should begin to thicken but don’t be tempted to add more flour than necessary as the balls will be become too dry.
Pop the mixture in the freezer for about five minutes. This will make the mixture easier to handle. Roll the mixture into balls and then roll them in some sesame seeds before putting in an oven proof dish and bake for 12 – 15 minutes.