Beetroot carpaccio with orange blossom cream

Ingredients for 4 servings:

• 500 g beetroot
• 1 tbsp sea salt
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 2 garlic cloves
• 5 slices of ginger
• ½ onion(s)
• 1 tbsp pistachios, coarsely chopped
• 100 ml beetroot broth
• 200 ml vegetable stock
• 2 tsp cornstarch
• 2 garlic cloves
• 4 slices of ginger
• 1 pinch(s) black cumin
• 1 pinch(s) coriander powder
• 1 tbsp pomegranate syrup, sour
• 1 tbsp pomegranate syrup, sweet
• 3 tbsp red wine vinegar
• 2 tbsp olive oil
• ½ tsp sea salt
• 1 tsp coconut blossom sugar
• ½ tsp pepper (whisky pepper), ground
• 200 g cream cheese substitute (cashew cream cheese)
• 50 ml rice milk (rice drink)
• 1 tsp orange blossom water
• 2 tsp olive oil
• 1 tbsp lime juice
• ½ tsp sea salt
• ½ tsp chili flakes or as needed
• 1 tsp coconut blossom sugar

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour 30 minutes

vegan

Peel the beets the day before, place them in a pot, and cover with water. Add salt and all the spices along with the peeled and sliced ​​ginger and garlic, and simmer for 1 hour until soft. To make the marinade, combine the vegetable stock with 100 ml of the beetroot cooking liquid in a pot the day before and bring to a boil. Dissolve the cornstarch in cold water, pour it into the boiling stock, and simmer for 2 minutes. Remove from the heat, add the peeled and sliced ​​ginger and garlic. Add the spices and let it steep for 10 minutes. Stir both types of pomegranate syrup, the vinegar, and the oil into the stock and season generously with salt, pepper, and coconut blossom sugar. Cut the beets into 2-3 mm thin slices. Peel the onion and also slice it into thin rings. Place the beets and onions in a casserole dish, mix with the marinade, and let marinate for 12-24 hours. For the orange blossom cream, combine the cashew cream cheese and rice milk. Add the orange blossom water, orange zest, and oil and stir until smooth. Season with lime juice, salt, chili, and coconut blossom sugar. Arrange the beets and onions on a plate. Add the orange blossom cream. Serve with vegan spring rolls or mie noodles. https://www.vegan-cooking-with-thalija.de/archive/1049