Sunday, September 26, 2010

Savory Beet Petit Fours with Roasted Pepper Sauce and Asparagus Salad

I had a really hard time naming this dish. My original intention was to make this like ravioli but I was unable to slice the beets thinly as I would have liked so they came out a little more like small beet sandwiches. I hesitate to call them sandwiches though as if you ate them with your fingers I anticipate you would have very red hands! Plus petit fours sounds so fancy and well, this is kind of a fancy dish!


Regardless of what the dish is called it is utterly delicious. The raw beet is such a lovely flavor and the cashew nut cheese filling would pass for the finest cheese in any cheese shop. I will warn you though, it is a bit messy-my kitchen was bathed in a hue of red when I finished so clean up was a bit longer than usual! 

I hope that you try this and I would love to hear about your results.  And, if you have a better name for this dish I would love to hear your ideas!

Savory Beet Petit Fours with Roasted Red Pepper Sauce

2 large beets, sliced with a mandolin to 1/16th inch thick
2 to 3 asparagus stalks sliced with a vegetable peeler (recipe is for a single serving)

For the filling:
1 cup raw cashews soaked for at least 2 hours
1 1/2 tbsp fresh lemon juice
2 tbsp nutritional yeast
1 tsp grated lemon zest
Pinch of sea salt
1 green onion minced
1 tbsp minced tarragon
1 tbsp minced parsley

For the Roasted Pepper Sauce
1 roasted red pepper
1//2 tbsp lemon juice
1 green onion, white part only
Pinch of salt
1/2 tsp olive oil
1/4 cup pine nuts

For the salad dressing
1 tbsp extra virgin olive oil
1 tsp Dijon mustard
1/2 tbsp rice vinegar
Pinch of black sea salt

First make the filling by placing cashews, lemon juice and zest, nutritional yeast and salt in a food processor until smooth.  Fold in onion, tarragon and parsley. Set aside.

To make the roasted pepper sauce place the roasted pepper, olive oil, lemon juice, onion, pine nuts and salt into a food processor and blend until smooth. Set aside. 

Prepare the salad by combining asparagus with the olive oil, Dijon mustard, rice vinegar and black sea salt.  Mix to coat.

Cut roasted beet slices into uniform squares.  To assemble the dish place one teaspoon of the cashew nut filling on a beet slice and cover with another slice.  Place on a plate with the asparagus salad and roasted red pepper sauce.

1 comment:

  1. that looks so delicious! Now i have to decide between this and an egg tahini salad recipe i found for lunch....so hard to choose!!

    http://www.draxe.com/video/egg-tahini-salad-transform-your-kitchen-ep-23/

    ReplyDelete