Beetroot Carpaccio with Orange Blossom Cream
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 1 hr 1 min |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beetroot
- 1 tablespoon sea salt
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 2 cloves garlic)
- 5 slices ginger
- 0.5 ½ onion (s)
- 1 tablespoon pistachios, roughly chopped
For the marinade:
- 100 ml beetroot brew
- 200 ml vegetable stock
- 2 teaspoons cornstarch
- 2 cloves garlic)
- 4 slices ginger
- 1 pinch (s) black cumin
- 1 pinch (s) coriander powder
- 1 tablespoon pomegranate syrup, sour
- 1 tablespoon pomegranate syrup, sweet
- 3 tablespoon red wine vinegar
- 2 tablespoon olive oil
- 0.5 teaspoon ½ sea salt
- 1 teaspoon coconut blossom sugar
- 0.5 teaspoon ½ pepper (whiskey effer), ground in a mortar
For the cream:
- 200 g cream cheese substitute (cashew cream cheese)
- 50 ml rice milk (rice drink)
- 1 teaspoon orange blossom water
- 2 teaspoons olive oil
- 1 tablespoon lime juice
- 0.5 teaspoon ½ sea salt
- 0.5 teaspoon ½ chilli flakes or as required
- 1 teaspoon coconut blossom sugar
Print Recipe
Pin Recipe Instructions
- The day before, peel the beetroot, place in a saucepan and cover with water. Add salt, all the spices with ginger and garlic (both peeled and sliced) and simmer for 1 hour until soft.
- For the marinade the day before, put the vegetable stock with 100 ml of the beetroot stock in a saucepan and bring to the boil. Dissolve the cornstarch in cold water, pour into the boiling broth and cook for 2 minutes. Remove from heat, add the peeled and sliced ginger and garlic. Add the spices and let steep for 10 minutes. Stir both types of pomegranate syrup, the vinegar and the oil into the stock and season well with salt, pepper and coconut blossom sugar.
- Cut the beetroot into 2 - 3 mm thin slices. Peel the onion and cut into fine rings. Put the beets and onions in a baking dish, mix with the marinade and leave to marinate for 12-24 hours.
- For the orange blossom cream, mix the cashew cream cheese and rice milk together. Add the orange blossom water, the orange peel and the oil and stir everything until smooth. Season to taste with lime juice, salt, chilli and coconut blossom sugar.
- Arrange the beetroot and onions on a plate. Add the orange blossom cream.
- Go with vegan spring rolls and or Mie noodles
- https://www.vegan-cooking-with-thalija.de/archive/1049
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