Roasted Beets & Parsnip with Beet Horseradish Cashew Cream - Liora
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Roasted Beets & Parsnip with Beet Horseradish Cashew Cream

12 Mai Roasted Beets & Parsnip with Beet Horseradish Cashew Cream

Posted at 11:22h in BE MY GUEST by

Roasted Beets & Parsnips

6 small parsnips, shopped into quarters

2 large beets, quartered

1 large tbsp coconut oil, organic, cold pressed

pinch of salt  (Maldon or Pink Himalaya Salt)

 

Salad

10g fresh mint leaves

90g fresh parsley, roughly chopped

140g wild herb and baby leaf salad

a handful daikon cress

 

Dressing

juice of 1 lemon, organic

4 tbsp olive oil, organic, cold pressed

pinch of salt (Maldon or Pink Himalaya Salt)

 

Beet Horseradish Cream

180-200ml filtered water

250g cashews (soaked for 6 hours in filtered water and washed thoroughly)

1 large beetroot

juice of 1 lemon, organic

50g fresh horseradish

salt to your liking (Maldon Salt or Pink Himalaya Salt)

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To make the roasted beets and parsnips:
preheat the oven to 180 degrees C. Prepare the beets and parsnip, place into a baking dish, drizzle with coconut oil and add a pinch of salt. Bake for 30 minutes or until soft and juicy. Then change to grill, increase to 200 degrees C and roast for another 10 minutes or until slightly brown. Let it cool and serve lukewarm.

To make the beet horseradish cream:
blend all ingredients in your high-speed blender until smooth.
Add more salt and horseradish if you desire a stronger taste and repeat the blending procedure.

To make the dressing:
mix lemon juice, olive oil, salt. Place herbs and salad in a bowl and mix well with the dressing. Place parsnip and beets on top of the salad, sprinkle with daikon cress and serve with beet horseradish cashew cream.

Enjoy!

This delicious meal is full of wonderful benefits:

Beets:
contain magnesium, potassium, iron which can help with anaemia and fatigue, vitamins A, B6 and C,
folic acid which is essential for tissue growth, carbohydrates, protein,  powerful antioxidants and soluble fiber. It is known to boost stamina, it lowers blood pressure, increases blood flow, can help protect against dementia and is good for heart health.

Mint:
is known for its remarkable medicinal properties. It aids digestion and soothes the stomach re inflammation and indigestion. It is a remedy for nausea and headache as well as throat and respiratory disorders. It is also considered a mood stimulant.

Parsley:
is a highly nutritious culinary herb that has anti-inflammatory and antioxidant properties. It is an immune booster due to its healing substances – such as  vitamin A, B, C and K, iron and folate, magnesium, calcium and zink to name a few. It is rich in chlorophyll and is an excellent blood purifier.

Horseradish:
contains a good amount of dietary fiber, anti-oxidants, vitamins and minerals. I is known to have anti-inflammatory properties, aids digestion and has nerve soothing effects.

Notes: You can store the beet horseradish cashew cream in an jar in the fridge for a day – please note the color might fade a little. Stir well before serving.

Recipe by Bels™