Beet Balls with Goat Cheese
2 cups homemade vegetable broth store bought is fine also
1/2 cup brown lentils uncooked
1 1/2 tsp dried thyme
1/2 cup uncooked bulgur wheat
1 small finely minced brown onion
1/2 lb beets peeled and grated
1 tbsp avocado oil
2 tbsp tomato sauce
2/3 cup quick cooking oats
2 tsp smoked paprika
1 tsp dried oregano
salt and pepper to taste
Instructions
Combine the broth, lentils and thyme in a medium saucepan and bring to a boil. Once boiling, reduce the heat to low and allow to simmer, uncovered, for 35 mins
Add in the bulgur, give a quick stir, and pop the lid on. Set aside for 20 minutes, until all the liquid has been absorbed
Preheat the oven to 400F. Line a large baking tray with parchment paper and spray with coconut oil
Add all other ingredients to the lentil mixture, and stir to combine. Keep mixing until the mixture resembles a moist dough - you may need to get in and get your hands dirty here, depending on how juicy your beets are
Using a cookie scoop (if you have one - otherwise just use a tbsp and form into a ball with moistened hands), scoop balls of the dough onto the parchment lined tray
Spray the balls with a little bit more coconut oil and bake for 30 minutes. The balls should be a little bit crunchy on the outside, and really hot on the inside. Remove from the oven, and serve with your favourite dipping sauce
Recipe Notes
I use fractionated coconut oil, which can be sprayed from a can like cooking spray (I use the one found at trader joes)
