🍽️ Beetroot Towers with Nut Filling on Paprika-Mango Sauce

Name: Beetroot Towers with Nut Filling on Paprika-Mango Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g cashew nuts; 1 onion; 1 untreated lemon (, juice and zest); 1 tsp salt; 50 g pine nuts; 2 yellow bell peppers; 1 large mango; 1 onion; 1 tbsp lemon juice; 0.5 tsp turmeric; salt; 4 large beetroots; 1 tbsp olive oil; 1 tbsp lemon juice; salt; pepper (from the mill); 50 g chopped pistachios; tarragon leaves

680 kcal · 30 min · 4 servings

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Ingredients

400 g cashew nuts
1 onion
1 untreated lemon (, juice and zest)
1 tsp salt
50 g pine nuts
2 yellow bell peppers
1 large mango
1 onion
1 tbsp lemon juice
0.5 tsp turmeric
salt
4 large beetroots
1 tbsp olive oil
1 tbsp lemon juice
salt
pepper (from the mill)
50 g chopped pistachios
tarragon leaves

Instructions

1. Place the cashew nuts in a bowl and cover them with water. Let them soak for at least two hours.
2. Peel the onion and chop it very finely.
3. Drain the soaked cashews and puree them in a blender until smooth.
4. Mix the cashew cream with the chopped onions, lemon juice, lemon zest, and salt.
5. Season the filling with salt and set it aside.
6. Place the pine nuts in a bowl and cover them with water. Let them soak for at least two hours as well.
7. Wash the paprika, remove the inside, and cut it into small cubes.
8. Peel the mango and cut the flesh away from the pit.
9. Peel the onion for the sauce and cut it into cubes.
10. Drain the pine nuts and add them to the blender along with the paprika, mango, onion, lemon juice, turmeric, and a little salt.
11. Blend the ingredients until you have a smooth sauce.
12. Season the sauce with salt and set it aside.
13. Peel the beetroot and slice it into very thin slices or grate it finely.
14. Place the beetroot slices in a bowl and mix them with the oil and lemon juice.
15. Season the beetroot with salt and pepper.
16. Place half of the beetroot slices on a plate.
17. Spread the prepared cashew cream evenly over the slices.
18. Place the remaining beetroot slices on top to create small ravioli-like layers.
19. Sprinkle the towers with the pistachio nuts.
20. Garnish the dish with tarragon if desired.
21. Place a dollop of the paprika-mango sauce on the plate.
22. Place the beetroot towers on the sauce and serve.

Nutrition per serving

kcal: 680
Protein: 18 g · Fett/Fat: 48 g · Carbs: 52 g