Beet & Lemon Raw-violi
I scored a mandolin for $10 at Marshall's today and wanted to put it through its paces. Verdict: awesome! Why didn't I pony up for one years ago?
Ingredients (makes enough for 2 entrees):
1 medium organic beet (any color will work; I used a golden one)
1 tbsp cold-pressed extra-virgin olive oil, plus more for drizzling over finished dish
1 organic lemon
Almond pulp from one batch of Homemade Almond Milk
1/4 c nutritional yeast
1 tbsp minced parsley
2 garlic cloves
Salt
Step 1: Scrub and peel the beet. Slice very thinly with a knife or mandolin. Place in a small bowl and sprinkle with salt and olive oil.
Step 2: Juice the lemon, and pour the lemon juice over the beets. You may need to add water to the bowl so the marinade just covers the beets. Allow to marinate, mixing occasionally, for at least 45 minutes.
Step 3: Mix the almond pulp, nutritional yeast, parsley, garlic, and 1/4 c of the marinade.
Step 4: Place a slice of beet on a plate, top with 1 tsp almond pulp mix, and cover with another beet slice. Continue until you have used up all of the ingredients. Drizzle with olive oil, and serve.
Posted by K