Red Velvet Rolls

To be honest, this recipe was an accident – a blessing in disguise!!

I was making a beetroot dressing, and so far so good. I took beetroot, tomatoes, a little flaxseed flour and a few spices, blended everything into a creamy dressing, and thought I could enjoy it over my salad. Somehow, it wasn't at all what I had imagined, so I decided on the spot to spread the entire mixture in my dehydrator and dry it as a wrap/pancake!!! And just like that, this beetroot wrap had the perfect consistency, was super easy to roll up, and tasted great too.

For the filling, I spread the wrap with tahini, sprinkled alfalfa sprouts and tomatoes on top, and rolled it up nicely. Then I cut it into small rolls (like sushi), and that was it! Incredibly delicious, with dip or as a topping on salads.

For 1 person

Red Velvet Rolls

Preparation time: 15 minutes
Drying time: 6 hours
Total time: 6 hours and 15 minutes

Ingredients:

For the wrap:

• 2 small beetroots
• 2 tomatoes
• 1 tbsp flaxseed flour
• Nutmeg
• Pepper
• Paprika powder
• 2 Medjool dates

For the filling:

• 1 tbsp tahini
• 6-8 cherry tomatoes
• 1 handful of alfalfa sprouts

Preparation:

1. Blend all the ingredients for the wrap in a high-speed blender into a creamy mixture. Spread the mixture in a circle on baking paper (like a pancake) and place it in a dehydrator. Dehydrate for approx. 6-8 hours.
2. Spread the finished wrap with tahini, top with the alfalfa sprouts and cherry tomatoes, and roll it up tightly. Cut into small rolls and enjoy with your choice of dip.