Spicy beetroot cannelloni on a bed of fennel

Ingredients for 4 servings:

• 1 large beetroot
• 1 m.-large fennel
• 1 tsp honey, acacia
• ½ grapefruit(s), (pink grapefruit)
• 1 pinch of salt
• 1 pinch of paprika powder, hot
• 1 tsp, levelled black pepper, ground
• 100 g cashew nuts
• 1 cup water
• 1 pinch of salt
• 1 pinch of cinnamon
• 1 pinch of chili powder

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Raw vegetables, ideal as a cold starter

For the cannelloni filling, soak the cashew nuts in water (approx. 2 hours). Then, blend with some of the soaking water using a hand blender. The mixture should not be too runny. Season to taste with salt, cinnamon, and chili powder. For the fennel bed, finely chop the fennel and mix with acacia honey and the juice of half a pink grapefruit. Add salt, hot paprika, and ground black pepper and let stand for a while. From a large beetroot bulb (raw, not precooked), slice/shave 8 thin slices (you’ll have some left over for another beetroot dish). Spread the cashew mixture over the beetroot slices and shape them into rolls (cannelloni). Arrange the fennel around the cannelloni. This amount is enough for 4 people as a cold appetizer or for 2 people as a raw vegetable main course.