Beet Towers with Nut Filling on Paprika-Mango Sauce

Ingredients

• 400 g cashew nuts
• 1 onion
• 1 untreated lemon (juice and zest)
• 1 tsp salt
• 50 g Pine nuts
• 2 yellow bell peppers
• 1 large mango
• 1 onion
• 1 tbsp Lemon Juice
• 0.5 tsp turmeric
• Salt
• 4 large beetroot bulbs
• 1 tbsp Olive Oil
• 1 tbsp Lemon Juice
• Salt
• pepper (ground)
• 50 g chopped pistachio nuts
• tarragon leaves

Instructions

1. 1.

   Soak the cashews in water for at least 2 hours. Peel and finely chop the onion. Drain the nuts and blend them into a fine paste. Mix in the diced onion, lemon juice, zest, and salt; taste and set aside.

2. 2.

   For the sauce soak the pine nuts for at least 2 hours. Wash, deseed, and dice the bell peppers. Peel the mango and cut the flesh from the pit. Dice the onion. Combine drained pine nuts, pepper, mango, onion, lemon juice, turmeric, and a pinch of salt in a blender; puree until smooth. Season with salt and set aside.

3. 3.

   Peel the beetroot and slice into thin rounds or shave into ribbons. Toss with olive oil, lemon juice, salt, and pepper in a bowl.

4. 4.

   Arrange half of the beet slices on a plate and spread the cashew mixture over them. Layer the remaining beet slices to create "ravioli"-like shapes. Sprinkle with pistachio nuts and garnish with tarragon leaves as desired. Serve each tower atop a small portion of mango-paprika sauce.