Good Mood Recipe

Vegetable Carpaccio with Cashew Cream

5
Average: 5 (3 votes)
(3 votes)
Vegetable Carpaccio with Cashew Cream

Vegetable Carpaccio with Cashew Cream - Vegetarian version of the Italian classic

share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
391
calories
Calories

Healthy, because

Even smarter

Nutritional values

The high magnesium content in cashews ensures proper functioning of the nervous system and muscles. Thus, the mineral saves us from cramps and sore muscles.

Not beet season right now? Then the vegetable carpaccio also tastes really good with other root vegetables such as carrots or kohlrabi.

1 serving contains
(Percentage of daily recommendation)
Calorie391 cal.(19 %)
Protein12 g(12 %)
Fat20 g(17 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage10.8 g(36 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.1 mg(26 %)
Vitamin K76.8 μg(128 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.2 mg(35 %)
Vitamin B₆0.4 mg(29 %)
Folate343 μg(114 %)
Pantothenic acid0.7 mg(12 %)
Biotin5.5 μg(12 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C89 mg(94 %)
Potassium1,947 mg(49 %)
Calcium142 mg(14 %)
Magnesium158 mg(53 %)
Iron5.8 mg(39 %)
Iodine13 μg(7 %)
Zinc2.8 mg(35 %)
Saturated fatty acids3.5 g
Uric acid90 mg
Cholesterol1 mg
Complete sugar37 g

Ingredients

for
4
Ingredients
3 ½ ozs Cashews
22 ozs beets (about 5)
22 ozs striped beets (5 striped beet)
7 ozs Daikon radish (1 piece)
1 oz lamb's lettuce
1 ½ ozs Arugula (1 bunch)
1 ¼ ozs Yogurt (low-fat) (2 TBSP.)
½ lemon (juice)
salt
peppers
5 ozs Strawberries
2 Tbsps Canola oil
2 Tbsps apple cider vinegar
1 Tbsp pink Pepper berries
1 Tbsp Pumpkin seed oil

Preparation steps

1.

Cover cashews with water in a bowl and soak for at least 30 minutes. In the meantime, wash beet tubers thoroughly and slice them separately by color into very thin slices using a vegetable slicer. Peel radish and also slice very finely. Wash lettuce and arugula and shake dry.

2.

Puree cashews with half of the soaking water, yogurt and lemon juice until creamy and season with salt and pepper.

3.

For the dressing, clean, wash and coarsely dice strawberries. Puree strawberries in a blender with 1-2 tablespoons cold water, canola oil and vinegar. Lightly crush the pepper berries in a mortar, stir into the dressing and season with salt.

4.

Arrange beet and radish on 4 plates. Place cashew cream in the center and garnish with lettuce leaves. Drizzle carpaccio with strawberry dressing and a little pumpkin seed oil.

Perfect For Summer

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks