All posts tagged beetroot

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.

Beetroot Pear Raviolis

These beetroot pear raviolis were one of my first tries for homemade vegan pasta dough. The dough is perfect for raviolis or linguine pasta.

Beetroot Pear Raviolis

(4 Servings, about 20 raviolis) 

Vegan Pasta Dough

  • 200g (1,5 cup) semolina flour (semola di grano duro)
  • 100 ml (½ cup + 2 tablespoons) water

Beetroot Pear Stuffing

  • 1 tablespoon olive oil
  • 90 g (1/2 cup) beetroot, diced
  • 90 g (1/2 cup) pear, diced
  • ½ tablespoon horseradish, grinded
  • ½ teaspoon lemon zests
  • ½ teaspoon lemon juice
  • 1 tablespoon soy cream or rice cream
  • 1/2 teaspoon sea salt
  • Black pepper
  • 1 pinch asafetida
  • 35 g (1/4 cup) roasted almond, grinded
  • ½ teaspoon maple syrup
  • 1 tablespoons soy cream or rice cream

Sage Butter

  • 20 sage leafs
  • 1 tablespoon margarine or olive oil
  • ¼ teaspoon fleur de sel (sea salt)
  • Black pepper

How to

Beetroot Pear Stuffing

Heat Oil, sauté beetroot and pear. Add horseradish, lemon zests, lemon juice and soy cream.

Season everything with asafedita, salt and pepper.

Combine with almonds and maple syrup. Set aside to cool down.

Vegan Pasta Dough

Knead semolina flour and water till the dough has a soft and smooth texture (like a stress ball).

Cover with plastic wrap. Rest for 1 hour in the fridge.

Divide dough in eight equal pieces and roll out with a pasta machine or a rolling pin.

Cut the dough with a round cookie cutter.

Arrange a teaspoon of stuffing in the center of the cut dough sheet.

Brush soy cream around the edges. Cover with another dough sheet.

Press the dough sheets together. Make sure that there isn’t too much air around the stuffing.

Set aside.

Boil water for the pasta and add 2 tablespoons salt. Reduce the heat.

Cook the ravioli in two or three parts. When the raviolis swim on the top. Cook them for further two minutes.

Lift out raviolis with a sifter spoon and drain the raviolis before you mix it with sage butter.

Sage Butter

Melt magarine in a pan. Add oil and sage leafs. Season with fleur de sel and pepper


If you like beetroots there're some other recipe I recommended to you like beetroot apple mille-feuille or the black bean burgers with a beetroot chutney.

Blackbean Burgers & Chutneys

Blackbean Burgers & Chutneys

Blackbean burgers

  • ¼ cup rolled oats
  • 1 tablespoon cashew nuts
  • ¼ bunch of coriander
  • 1 cup blackbeans, drained
  • ½ cup chickpeas
  • 1 tablespoon peanut butter
  • 2 tablespoons red onions
  • ¼ red chili, deseeded, finely chopped
  • ½ teaspoon coriander, freshly grinded
  • ½ teaspoon cumin, freshly grinded
  • ¼ teaspoon smoked paprika
  • Grated zest of ¼ lime
  • Sea salt
  • Black pepper
  • Olive oil
  • Cornmeal or flour
  • 1 ½ cup watercress or rocket
  • 2 Hass avocados
  • 1 Lime

Grind oats, cashew nuts and coriander. Put in a big bowl.

Then mash blackbeans, chickpeas and peanut butter with a fork. Mix blackbean mash with the grinded oats. Add onions, chili and season with salt, pepper, coriander, cumin, smoked paprika and lime zests. Mix all and rest for 30 minutes.

Make 4-6 equal pieces. Dust two flat plates with cornmeal or flour.

Wet your hands with water and form 6 blackbean burgers patties and dredge in flour.

Heat olive oil and roast patties from both sides.

Dab the hot blackbean burgers with kitchen paper.

Wash and drain watercress or rocket. Slice avocado and drizzle with lime juice.

Roasted Mushrooms

  • 6 big mushrooms or Portobello mushrooms
  • Olive oil
  • Black pepper
  • Coarse sea salt

Remove the stem. Heat olive oil and roast mushrooms from both sides for 1 minute.

Then season both sides with black pepper and sea salt.

Roast both sides again for 3-5 minutes on medium heat.

Place roasted mushrooms top down on a plate. Layer watercress or rocket.

Place the burger patty on the mushroom.

Top with avocado slices, beet root and quince mango chutney.

As side dish roasted sweet potatoes or sweet corn fits well. Or eat it on a bun or roll it in a tortilla wrap.

Beet root chutney

  • 1 tablespoon olive oil
  • 1 tablespoon red onions
  • 1 teaspoon brown sugar
  • ½ cup beet root, finely diced
  • ½ teaspoon cardamom, freshly grinded
  • ¼ cup raspberry cranberry sauce
  • Black pepper
  • Sea salt
  • 1 tablespoon water
  • 1 teaspoon red chili, deseeded, finely chopped

Heat olive oil in a saucepan.

Add onions and sugar. Roast for 1 minute. Add beet root and cardamom.

Reduce heat and steam for 2-3 minutes.

Fill up with raspberry cranberry sauce.

Season it with salt and black pepper. Cook for 10 minutes, stir occasionally and add water. Boil up again, after 2 minutes and add chopped red chili.

Cover the saucepan and shut down the heat.Simmer for 5 minutes.

Serve it in a small bowl.

Quince mango chutney

  • 1 tablespoon olive oil
  • 1 tablespoon red onions
  • 1 teaspoon brown sugar
  • 1/3 cup quince, peeled and chopped
  • 1/3 cup mango, peeled and chopped
  • ¼ teaspoon cumin, freshly grinded
  • ½ teaspoon coriander, freshly grinded
  • Black pepper
  • Sea salt
  • ¼ cup water
  • 1 tablespoon lime juice
  • ¼ teaspoon vanilla beans
  • 1 teaspoon red chili, deseeded, finely chopped

Heat olive oil in a saucepan.

Add onions and sugar; roast for 1 minute. Add quince, steam for 3-5 minutes, than the mango and season with cumin and coriander. Reduce heat and steam for 3 minutes. Fill up with water.

Season it with vanilla beans, salt and black pepper. Cook for 10 minutes, stir occasionally and add water if necessary. Boil up again for few minutes and add chopped red chili.

Cover the saucepan and shut down the heat. Simmer for 5 minutes. Serve it in a small bowl.

To store the chutneys use two lockable glass jars (filling quantity around 1 cup).

First boil water and fill in the glass jar and cover the lid. Empty the glass jar and fill up the hot chutney and close it.

Put the glass jar in the fridge and the chutney is good for 5 to 7 days.

Another burger pattie option are the Thai tempeh patties.