Today I have a beetroot avocado timbale recipe for you. It’s a perfect first-course dish, totally vegan and full of good fat.
I love to eat beetroot as I adore to eat avocado. So this healthy timbale is one of my favorites. And I hope it will be yours too.
And one more very important point, it is super easy as you have to cube your pre-cooked beetroot and your avocado. You’ll take a bit more time for the cashew cream but it’s worth it.
Which sauce?
This beetroot avocado recipe is the perfect combination of both ingredients and the healthy cashew cream. It adds a lovely creamy touch to it.
You can even go for something more elaborate, like my raw mayo. It is absolutely fantastic too. It actually brings it to another level.
Finally, a few times, I ran out of time and I used only a very tasty organic olive oil instead of any cream and it worked perfectly too. So this is really totally up to you, your time, and your mood (while cooking).
You can keep this cashew cream for up to 4 days in the fridge. So you can combine it later that week for example with my healthy wraps, sweet baked potato or with my potato patties.
Top Tip
You can combine it with a green salad, some roasted pine seeds and cherry tomatoes cut in half !
Plus, you can serve it too with some of our healthy crackers.
Last tip, it is best to prepare your timbale right before serving to avoid the beetroot staining the sauce or the avocado. Another option is to place already your cut beetroot in serving glasses, and right before serving add the cream (raw mayo or olive oil) and avocado.
Healthy beetroot avocado timbale and…
Perfect, delicious, rich and yummy !
If you make it
If you make my beetroot avocado timbale, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
BEETROOT AVOCADO TIMBALE
INGREDIENTS
CASHEW CREAM
- 1 cup cashews
- 1 large lemon juiced
- 1 garlic clove
- ¼ cup water (or more)
- Himalayan salt or gomasio and fresh ground pepper to taste
TIMBALE
- 1 avocado
- 2 small beetroot, cooked
- ½ lemon squeezed
- 4 tbsp cashew cream
- Himalayan salt and pepper to taste
- Few coriander leaves
INSTRUCTIONS
CASHEW CREAM
- Boil the cashews for 10 minutes.
- Rinse and drain the cashews. Put them into your blender or food processor.
- Add lemon juice, garlic, water, salt, and pepper. Blend, stop eventually, scrap the side, and blend again.
- Keep it on the side.
TIMBALE
- Cut the avocado into chunks and sprinkle it with lemon juice to keep them from turning brown.
- Cut the beetroot into pieces (if you don’t use pre-cooked, you have to steam your beetroot for around 30-45 min).
- Place a ring mold on your plate and right before serving, fill it with beetroot pieces first. On top spread 4 tbsp of cashew cream and for the last layer top it with avocado pieces.
- Remove the ring mold gently and spice it up with some salt and some fresh ground pepper. Top it with some fresh chopped coriander leaves.
No Comments