Remolachas Recipe
grilled beets, cashew cream, apricot, preserved lemon, walnut crunch
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Ingredients
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Grilled Beets
Cashew Cream
Apricot and Preserved Lemon
Walnut Crunch
Method
Grilled Beets
- 1
Prepare the Beets
Preheat your grill to medium-high heat. Wash the beets thoroughly and trim off the tops and roots. Wrap each beet in aluminum foil with a drizzle of olive oil, salt, and black pepper.
- 2
- 3
Cool and Peel
Remove the beets from the grill and let them cool slightly. Once cool enough to handle, unwrap them and peel off the skins.
Cashew Cream
- 4
Soak the Cashews
In a bowl, soak the raw cashews in water for at least 4 hours or overnight to soften.
- 5
Blend the Cashew Cream
Drain and rinse the soaked cashews. In a blender, combine the cashews, 1 cup of water, lemon juice, garlic clove, and salt. Blend until smooth and creamy, adjusting water for desired consistency.
Apricot and Preserved Lemon
- 6
Walnut Crunch
- 7
Prepare the Walnut Crunch
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the walnuts, maple syrup, and cinnamon. Spread the mixture on a baking sheet lined with parchment paper.
- 8
Bake
Bake in the preheated oven for 10-12 minutes, stirring halfway through, until the walnuts are golden and fragrant. Let cool before using.
