4 cups (10 dl) raw beetroot, grated 2 ripe avocados 1 cup (2,5 dl) raw cashew nuts 1 small red onion 1 small organic lemon, juice & zest 2 tbsp dijon mustard 2 tbsp pickled capers 1 tsp fresh thyme
sea salt and freshly grounded pepper to taste
Start by wash, peel and grate the raw beetroots. Add all ingredients in a food processor or blender and process or blend until smooth. Taste and add some more mustard, lemon juice, salt and pepper if needed. Eat immediately or store in an airtight container for 3-4 days.
Recipe Adapted from Green Kitchen Stories
·
This recipe was most recently featured in
Boston Organics Newsletter No. 44 of 2013.