🍽️ Paper-thin Raw Vegetable Platter with Cashew Yogurt

Name: Paper-thin Raw Vegetable Platter with Cashew Yogurt
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g Cashew nuts; 650 g Beetroot bulbs (5 ); 650 g striped beets (5 striped beets; e.g. Tonda di Chioggia); 200 g Radish (1 piece); 50 g Corn salad; 80 g Arugula (1 bunch); 40 g Yogurt (1.5% fat) (2 tbsp); 0.5 Lemon (juice); Salt; Pepper; 150 g Strawberries; 2 tbsp Rapeseed oil; 2 tbsp Apple cider vinegar; 1 tbsp pink peppercorns; 1 tbsp Pumpkin seed oil

391 kcal · 30 min · 4 servings

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Ingredients

100 g Cashew nuts
650 g Beetroot bulbs (5 )
650 g striped beets (5 striped beets; e.g. Tonda di Chioggia)
200 g Radish (1 piece)
50 g Corn salad
80 g Arugula (1 bunch)
40 g Yogurt (1.5% fat) (2 tbsp)
0.5 Lemon (juice)
Salt
Pepper
150 g Strawberries
2 tbsp Rapeseed oil
2 tbsp Apple cider vinegar
1 tbsp pink peppercorns
1 tbsp Pumpkin seed oil

Instructions

1. Place the cashew nuts in a bowl.
2. Cover the nuts with water.
3. Let the cashew nuts soak for at least 30 minutes.
4. Wash the beetroot (also known as red beet) thoroughly.
5. Slice the beetroot paper-thin.
6. Ideally use a vegetable peeler for the slices.
7. Sort the beet slices by their colors.
8. Peel the radish.
9. Slice the radish into very thin pieces as well.
10. Wash the salad greens and arugula well.
11. Shake the vegetables dry.
12. Take the soaked cashew nuts.
13. Add half of the soaking water.
14. Add the yogurt.
15. Add the lemon juice.
16. Blend the mixture until smooth.
17. Season the cream with salt to taste.
18. Season the cream with pepper to taste.
19. Remove the stems from the strawberries.
20. Wash the strawberries.
21. Cut the strawberries into coarse cubes.
22. Put the strawberry cubes into a blender.
23. Add 1 to 2 tablespoons of cold water.
24. Add the rapeseed oil.
25. Add the vinegar.
26. Puree the strawberries with the ingredients.
27. Lightly crush the peppercorns in a mortar.
28. Stir the crushed peppercorns into the strawberry dressing.
29. Season the dressing with salt.
30. Arrange the thin slices of beet and radish on four plates.
31. Place a dollop of the cashew cream in the center of each plate.
32. Decorate the plates with the salad leaves.
33. Drizzle the raw vegetable carpaccio with the strawberry dressing.
34. Add a small splash of pumpkin seed oil.

Nutrition per serving

kcal: 391
Protein: 12 g · Fett/Fat: 20 g · Carbs: 38 g