Socca with Beet, Yogurt, Greens, and Egg - alive magazine
This plant-based brunch showstopper is full of bright earthy flavours like beets and greens.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Food processor
- Cast iron skillet
- Baking dish
- Parchment paper
- Oven
- Stove
- Paring knife
- Chef's knife
- Mixing bowl
- Whisk
- Skillet
- Spatula
- Tongs
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 4 small red beets, with their greens attached
- 3 small yellow beets, with their greens attached
- 3 Tbsp (45 mL) grapeseed oil, divided
- 1 1/4 cups (310 mL) water, divided
- 1 cup (250 mL) chickpea flour
- 1 1/2 Tbsp (22 mL) avocado oil, plus more for cast iron pan
- 1/2 tsp (2 mL) fine sea salt, divided
- 1 cup (250 mL) plain Greek yogurt
- 4 organic eggs, either cooked, poached, or sunny side up
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