John Myers
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Beetroot Ragout with Sesame Gnocchis and Rocket Leaves with Lemon and Avocado Vinegrette
The perfect beetroot ragout with sesame gnocchis and rocket leaves with lemon and avocado vinegrette recipe with a picture and simple step-by-step instructions.
- 3 piece Beetroot tubers
- Peeled and diced
- 2 medium sized Diced onions
- 30 g Mild coconut fat
- 2 tbsp Vegetable salt
- 300 ml Filtered water
- Juice of 1/2 lemon
- Ground pepper a.d.M
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- 300 g Homemade gnocchis
- Sesame oil to bake
- 3 tbsp Sesame
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- 2 handful Arugula
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- 30 ml Freshly squeezed lemon juice
- 2 tbsp Linseed oil
- 1 tbsp Apple-Orange vinegar
- 1 half Ripe avocado
- Salt and pepper
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- Cashew nuts fresh
- 1 tbsp Vegan whipped cream
Beetroot ragout
- Brown the diced onion in the coconut oil (mild), add the diced beetroot, sprinkle with the vegetable salt and pour the water, bring everything to a boil and simmer for about 15 minutes.
- Use a slotted spoon to place about 2/3 of the beetroot on a plate and puree the rest with a mixer, season with a little lemon juice and ground pepper and add the beetroot cubes again, stir everything well and let it steep.
Gnocchis
- Heat the sesame oil and toss the gnocchis in it and let it brown a little all around and roll in the sesame.
Arugula…
- 4 …. wash and towel dry …
Lemon Avocado Vinegrette
- Put the avocado pulp with the lemon juice, the oil and the vinegar, plus a little salt and pepper in a blender jar and puree well …
Cashew cream
- Put the nuts in a blender and grind, add the vegan cream, puree everything well.
Serving …
- Place the beetroot ragout on preheated plates, then trap the gnocchis on top, pour the salad on it, drizzle generously with the vinegrette and sprinkle 1-2 tablespoons of the cashew cream on top with a little more chopped and then just sprinkle enjoy.
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