Beet Braid

I had a leftover sheet of frozen puff pastry and couldn’t figure out what to do with it, so I tried my hand at a fancy pastry braid and filled it with some beets, spinach, and pesto for an easy 20 minute dinner. The braid could use some work – don’t look too closely, it’s most definitely #imperfect – but there’s no beating the flaky puff crust especially when it’s paired with such yummy fillings!

What I love about this is that the filling takes almost zero preparation. I opened the can of beets, drained and chopped them, and I scooped some pesto out of the jar. That was the extent of my effort. The puff took a few minutes of cutting and folding, but really, it wasn’t very complicated at all. Anyone can experiment with cool designs in the sheets of puff pastry. I hope this inspires you to get fancy!

Ingredients
1 sheet frozen puff pastry, defrosted
1 can sliced beets
3-4 Tbsp vegan pesto
1 big handful baby spinach leaves
salt
olive oil

Instructions
Preheat the oven to 400 degrees. Using a rolling pin on a clean surface, roll out the pastry until is about the size of your baking sheet (approx. 10×14″). It should be about 1/4 inch thick. Place the pastry on the baking sheet, and use a knife to make diagonal cuts from the outer edges about 2 inches towards the center, leaving the middle uncut. In the center section, spread the pesto evenly, and top with chopped beets and spinach leaves and a sprinkle of salt. Then, fold in the diagonal strips over the middle section, alternating sides and overlapping just a little. Pinch together to hold shape if necessary. Brush the top with olive oil and place in the oven for about 15-20 minutes or until the crust is golden brown. Let cool for 10 minutes before serving.

Serves 3

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