Beet paste with pomegranate, radicchio and dandelion

by annapurnalovesme

vegan, glutenfree

serves 2

  • 2 parsnips (or celeriac), peeled and sliced
    5 tablespoons beet juice
    1 cm ginger, diced
    2-3 tbsp. lemon juice
    2 tablespoons agave syrup
    salt, pepper
    2 tablespoons olive oil
    4 tablespoons pomegranate seeds
  • 1 handfull of frozen raspberries
    2 tablespoons roasted pine nuts or sunflower seeds
    1 handful of very young dandelion leaves (or arugula)
    ¼ radicchio, cut into thin strips

Boil parsnips in boiling salted water for 5 minutes. Then puree with beet juice, ginger, agave syrup, olive oil, lemon, salt and pepper.
Spread cream on a platter. Sprinkle pomegranate seeds, raspberries, seeds, dandelion and radicchio on top.

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