I love this recipe, the basis of which was handed to me at the end of a silent yoga retreat. With a lower glycemic load, antioxidant-laden beetroot and a mineral-rich macadamia/cashew filling to keep skin and hair smiling, file this one under ‘raw’ for when you need extra energy and sparkle.
Place ‘Cheese’ bits in a food processor and blend to a paste. Taste and season for you with a little more tamari or lemon or even another garlic clove.
Before serving, slice the beetroot on the thinnest setting of your food processor or mandolin. (If you’re stuck, try using a peeler)
Pop a dollop of filling in the centre of a slice. Layer another beet disc on top.
Garnish with basil, sea salt flakes and droplets of your favourite oil. I’ve used truffle oil here for a bit of special. Some balsamic vinegar would work nicely too.
Tip: Use any leftover nut cheese to boost your salads or dip into crudités.
Story by Josie Taylor.