Beetroot Apple Mille-Feuille

This beetroot apple mille-feuille is inspired by a recipe from a new German vegetarian cooking magazine, and my Layered Beetroot Avocado Salad.

Beetroot Apple Mille-Feuille

(4 Servings) 

Cashew Horseradish Cream

  • ¼ cup cashews nuts
  • 1 tablespoon water
  • 1 tablespoon rice or soy cream
  • 2 tablespoons fresh horseradish, finely grinded
  • about ¼ teaspoon lemon juice
  • Salt
  • Black pepper


  • 2 tablespoons olive oil
  • 1 tablespoon agave syrup
  • Fleur de sel
  • Black pepper
  • ½ teaspoon coriander seeds, grinded
  • 1 tablespoon white balsamic vinegar
  • 2 small beetroots
  • 1 medium green apple (Granny Smith e.g.)
  • 1,5 cups cress or purslane salad, washed
  • 2 ripe hass avocado
  • 6 – 8 kumquats, sliced
  • 1,5 tablespoons pine nuts

How to

Cashew Horseradish Cream

Put the cashews for 2 hours in water. Drain the cashew nuts.

Blend cashews, water, rice cream, horseradish, lemon juice, salt and pepper till its creamy.

Set aside in the fridge.


Mix olive oil, vinegar, grinded coriander seeds, agave syrup and salt for the beetroot marinade.

Peel beetroot, cut in 2 mm slices and marinade for 1 hour. Drain the beetroot slices before arranging.

Cut the apple in 2 mm slices and cut in halves.

Peel and slice the avocados and season with black pepper and fleur de sel.

Put a beetroot slice on a plate. Put a teaspoon of cashew cream. The next layer is cress, with pine nuts and kumquats slices. Next is avocado slice. Finely topped with a apple slice. Repeat this ones more.

After the second apple layer make the last layers with cashew cream and top finely  with a smaller beetroot layer.

Garnish with 2-3 kumquats slices and cress.

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