Remolacha Recipe

Time2h

Serves4

citrus roasted beets, golden beet gazpacho, toasted cashews, grilled spring onion, shaved candy cane beets

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Ingredients

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1
Roasting Beets
Preheat the oven to 400°F (200°C). Wrap the red beets and golden beets in aluminum foil and place them on a baking sheet. Roast them in the oven for about 45-60 minutes, or until tender when pierced with a fork. Let them cool, then peel and dice.
2
Making Gazpacho
In a blender, combine the roasted golden beets, juice of one orange, juice of half a lemon, and a pinch of salt. Blend until smooth. Chill the gazpacho in the refrigerator for at least 30 minutes.
3
Grilling Spring Onions
Trim the roots off the spring onions and lightly coat them with olive oil. Grill them over medium heat for about 5-7 minutes until they are slightly charred and tender.
4
Preparing Shaved Candy Cane Beets
Using a mandoline or a sharp knife, thinly shave the candy cane beet. Set aside for garnish.
5
Toasting Cashews
In a dry skillet over medium heat, toast the cashews for about 5 minutes until they are golden brown and fragrant. Remove from heat and let cool.
6
Plating
In a bowl, pour the chilled golden beet gazpacho. Top with roasted red beets, grilled spring onions, shaved candy cane beets, and toasted cashews. Drizzle with additional citrus juice if desired.