Angel hair beets and greens
This is a simple way to enjoy a delicious raw pasta dish, using fresh beets.
Angel hair beets and greens
Makes 2 servings
Ingredients:
- Mandoline
- 1⁄4 cup cold-pressed (extra virgin)
- olive oil, divided
- 1⁄4 cup freshly squeezed lemon juice
- 1 tsp fine sea salt, divided
- 1⁄4 cup raw shelled hemp seeds
- 3 tbsp filtered water
- 3 tbsp nutritional yeast
- 2 medium beets, greens attached
Method:
- In a blender, combine 2 tbsp (30 mL) olive oil, 2 tbsp (30 mL) lemon juice, 1⁄2 tsp (2 mL) salt, hemp seeds, water and nutritional yeast. Blend at high speed until smooth. Cover and set aside.
- Remove greens from beets, cutting off and discarding stems. Set leaves aside. Using a vegetable peeler, peel beets. Using mandoline, slice beets approximately 1⁄8 inch (3 mm) thick. Stack slices on top of each other and, using a sharp chef’s knife, cut into strips approximately 1⁄8 inch (3 mm) wide. Place in a bowl, cover and set aside.
- On cutting board, roll up beet greens to form cylindrical shapes. Using a sharp chef’s knife, cut cylinders into strips approximately 1⁄8 inch (3 mm) thick.
- In a bowl, combine greens, beets and remaining olive oil, lemon juice and salt. Toss until well combined. Cover and set aside for 5 minutes, until softened.
- Toss hemp seed sauce with beet mixture. Serve immediately or cover and refrigerate for up to 2 days.
Courtesy Robert Rose Inc., www.robertrose.ca
Tags: beets, doug mcnish, entree, greens, main dishes, pasta, raw, vegan, vegetarian
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