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Prepare For the Beetroot Base.
You need to prepare large beetroot,scrubbed.
You need to prepare ground flax seed.
You need to prepare sesame seeds.
You need to prepare baking powder.
Use salt.
You need to prepare egg.
Prepare virgin olive oil.
Prepare For the toppings:.
You need large zucchini slices.
You need to prepare medium eggplant.
You need to prepare mushroom.
Provide olive oil.
You need feta cheese(i used cheddar cheese).
Provide salt and pepper.

For the bases,preheat the oven to 200C,400F in ovenproof dish roast the beetroot until tender.about 60 minutes. (I usually try to avoid to using aluminum foil,unfortunately i did used the wrap this time/next time i will peel and steam them.).
After they are done and cool enough to handle dice and puree with the flaxseed,sesame seeds,baking powder,salt and egg and olive oil in a food processor..
Line two baking trays with grease proof paper,Spoon four of the beetroot mound mixture onto trays,well space apart. smooth out into thick rounds with the back of a table spoon.Bake for 30 minutes and turned them over cook 10 more minutes.Remove from the oven..
For the topping:slice eggplants into discs,salt them and wait about 30 minutes,with a paper towel wipe them out. slice zucchinis, mushrooms, preheat the grill to high,toss veggies,with olive oil,garlic powder,black pepper,and salt to taste,spread out on a grilling tray 8 minutes or so..
Remove from the grill and arrange on top of the beetroot bases.top with cheese.if you want slice some parsley sprinkle on them..

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