Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. This amount is enough for 4 people as a cold starter or for 2 people as a raw food main course.