Spicy Beetroot Cannelloni on Bed Of Fennel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large beetroot
- 1 medium fennel
- 1 teaspoon honey, acacia
- 0.5 ½ grapefruit (s), (pink grapefruit)
- 1 pinch (s) salt
- 1 pinch paprika powder, hot
- 1 teaspoon, leveled black pepper, ground
- 100 g cashew nuts
- 1 cup water
- 1 pinch (s) salt
- 1 pinch cinnamon
- 1 pinch chili powder
Print Recipe
Pin Recipe Instructions
- For the `cannelloni filling` soak the cashew nuts in water (approx. 2 hours). Then mix with part of the soaking water with a hand blender. The mass shouldn`t be too runny. Then season with salt, cinnamon and chili powder.
- For the fennel bed, cut the fennel into small pieces and mix with acacia honey and the juice of half a pink grapefruit. Add salt, paprika powder (hot) and ground black pepper and let stand for a while.
- Cut / slice 8 thin slices from a large beetroot tuber (raw, not pre-cooked) with a slicer (some remains for another beetroot dish). Brush the beetroot slices with the cashew mixture and shape into rolls (cannelloni). Place the fennel around the cannelloni.
- This amount is enough for 4 people as a cold starter or for 2 people as a raw food main course.
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