Description
One of the best and most delicious beet pasta, in my opinion. Tender texture and interesting flavor to please even not fans of beets. And she's very harmonious here, it's a little nuts, light acidity from the citrus and savory spices. This paste can be submitted to pancakes, pancakes, toasts or chips. The recipe is from English chef Tess ward.
Ingredients
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Beets
500 g
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Cashews
50 g
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Sunflower seeds
25 g
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Sunflower oil
60 ml
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Garlic
2 tooth
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Lemon
0.5 piece
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Clementine
0.5 piece
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Vinegar
1 tsp
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Honey
0.5 tsp
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Salt
0.5 tsp
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Black pepper
0.25 tsp
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Coriander
0.333 tsp
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Green onions
1 piece
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Pancakes
Cooking
Beets boil or bake in the oven (preferable) until tender, clean.
Squeeze the juice of half a lemon and a Clementine. Add the vegetable oil, honey, Apple cider vinegar, salt, pepper and coriander, mix well. The oil quantity adjust, at its discretion, in the original recipe - 125 ml.
Cashew nuts fry in a pan or oven until Golden brown.
Green onions to chop, peel the garlic.
Put all the ingredients in a blender and chop to a paste.
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