Raw Beautiful Beet Risotto
I used to make a delicious red beet risotto before I was raw. It was the most beautifully colored dish, vibrant pinkish red and of course it had plenty of beety goodness which I can not get enough of. If you read my recipes often, you will notice I try to sneak beets in often. In desserts, in drinks, and of course savory dishes! Which is why I loved that risotto so much. I decided last week that I had to recreate it in raw form.
Raw Beautiful Beet Risotto Serves 1-2 1 cup red beet, chopped 1/4 cup fresh orange juice 1 garlic clove 2 Tbsp raw walnut butter 3 Tbsp raw shelled hemp seeds 2 Tbsp fresh basil 1 Tbsp nutritional yeast (optional) 1/4 tsp himalayan or sea salt or to taste 4 cups cauliflower, chopped 1 bunch scallions, sliced 1 yellow or red bell pepper, diced 1 cup cherry tomatoes, halved In a high speed blender, combine the beet, orange juice, garlic, walnut butter, hemp seeds, basil, nutritional yeast, sea salt, and blend until smooth. Set aside. In a food processor place the cauliflower and pulse until it is chopped like small rice grains (but not too long or it will be mush). Add to a bowl, along with the scallions, bell pepper, and cherry tomatoes and pour over the beet mixture. Mix together well and serve at room temperature or warmed a little in the dehydrator.