Preparation time: 20-40 min
Ingredients for the filling:
3 cups cashew nuts
lemon zest and lemon juice from one lemon
3 tbs nutritional yeast
salt to taste
small bunch of spring onion - green parts
small bunch of fennel
small bunch of basil
Soak cashews for at least 4 hours or overnight. Then drain them well and blend them, together with lemon zest, lemon juice, salt, and nutritional yeast, until smooth. Put into a bigger bowl and add chopped, green part of the spring onion (save the white part for the sauce), fennel, and basil. Stir, taste, and season to taste. You should have a texture of cream cheese and strong and balanced flavors.
Ingredients for paprika sauce:
3 tbs pine nuts
3 tbs paprika
1 - 2 tbs lemon juice
small bunch of spring onions - white parts
salt and pepper
Soak pine nuts for a few hours and drain. Then add them, together with the rest of the ingredients, into a blender and blend until you get a creamy texture. If the sauce is too thick, add more liquid, if it is not thick enough, add more pine nuts. Pour the sauce into a pipette or a cup and store in the fridge until serving.
Ingredients for serving:
few macadamia nuts
2 - 3 medium young beetroots
bunch of fresh parsley
Slice peeled beetroots and macadamia nuts with a mandoline slicer. Chop the parsley. First, neatly put the sauce on the plate, then place slices of beetroot on the sauce, put a teaspoon of filling in the middle, and lastly, cover the filling with another slice of beetroot. Sprinkle with macadamia and parsley and serve.
Hint: When serving, you may also use different microgreens, which will excellently enrich the dish.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.