Yellow beetroot and savoy cabbage quiche

Ingredients for 1 servings:

• 2 tubers of yellow beetroot
• 6 leaves of savoy cabbage
• 6 cm horseradish, fresh or from the jar
• 4 tbsp tahini or cashew butter
• 2 tsp kuzu or cornstarch
• 1 tbsp barley malt or rice malt
• 1 handful of fresh herbs, e.g. nettles, ground elder, ground ivy
• ½ cup sesame oil or sunflower oil
• Spelt flour
• Salt and pepper, long
• Water
• Oil for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

macrobiotic

For the topping, peel the beets and cut into small cubes. Remove the thick stalks from the savoy cabbage leaves and also cut into bite-sized pieces. Peel the horseradish and either grate it or cut it into small pieces. Cook everything with a little water over low heat for about 30 to 40 minutes, then add a little salt. For the sauce, put the sesame or cashew butter in a small bowl and add enough water to make about 200 ml of liquid. Dissolve the kuzu or cornstarch in a little water and stir into the seasoning sauce. Season to taste with rice or barley malt, long pepper, and salt. Chop the herbs coarsely or finely as desired and stir in. For the base, fill half a cup of oil with water and place in a mixing bowl. Add a pinch of salt and gradually add enough spelt flour to form a smooth dough. Brush a springform pan with oil, spread the dough evenly, and pull up a small edge. Spread the beetroot and savoy cabbage mixture on the dough, pour the sauce evenly over it, and lightly stir the herbs into the vegetable mixture. Bake in a preheated oven at 180°C (fan assisted) on the middle rack for about 30 minutes.