I was on my way to Venice when I received a phone call from a lady named Lynn. She asked me if I was available on May 18th, and I said yes. She told me that she belongs to a group of vegan women, and what they all have in common is that they are either married to or have been with someone very, very famous. They have secrets that will never leave the group. After receiving her email, I Googled her name immediately and understood right away who she was.
She asked me how much I charge, we agreed on a date, and I promised her I would send her some food options. Even though I am the best at going to the market, picking up whatever looks beautiful and tempting, and cooking with it, I still sent her a list.
At that time, I was working with my daughter, Ori, who is the best assistant in the world. We bought a lot of beets, and this dish was born from that.
ROASTING:
2 red peppers
6 fresh purple beets with the stems
Cut the stems 3-4 n inches above the beetroot.
No need to peel the beet
Olive oil
Salt
Preheat oven on 400f
Take 6 pieces of parchment paper
Place each beet on a parchment paper
Sprinkle salt and some olive oil on the beet and close it with the parchment paper.
do the same to the rest of the beets.
Take 2 pieces of parchment paper put each pepper covered with parchment paper
Place the covered beets and the covered red peppers in the oven on an oven tray.
Roast the red pepper for 40 min on 400f, take them out and leave them covered for at least 10 min.
Roast the beets for 1 hour and 30 min on 400f.
When time ends, open the oven door and let it coll without taking the parchment paper off.
Green sauce
1 bunch of parsley
1 bunch of cilantro
1 jalapeno
½ cup of cashew (soaked in water for 2 hours)
2 garlic cloves
¼ cup olive oil
½ cup water
Salt and
Let the parsley and cilantro sit in boiling water for 2 min.
Move it to a bowl with 2 ice cubes,
In a blender combine all the green sauce ingredients together.
The parsley, cilantro, jalapeno, garlic, cashew, water, olive oil,salt and pepper.
Blend it on a high speed until you have a paste.
Red sauce
2 roasted red peppers
1 shallot .
3 garlic cloves
½ cup apple cider vinegar
3 tbsp olive oil
1 tbsp maple syrup
1/3 cup soaked cashew
Salt and black pepper.
Open the parchment paper of the red pepper and peel the skin, take out the seeds and the stem of the red pepper. Chop it roughly .
Cut the shallot and the garlic cloves to big pisces
Place the chopped red pepper on a frying pan with the shallot, garlic, olive oil, apple cider vinegar,maple salt and pepperת stir fry until the vinegar evaporates.
Move all to a blender and blend it on high speed.
Serving;
Place the beet in the middle of the plate.
Take a spoon of green sauce and a spoon of red sauce.
Drizzle thick balsamic vinegar on top and serve to the people you love.
