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Steamed Artichokes & Pink Beetroot Cashew Sauce


Purple steamed artichokes served with a creamy pink beetroot and cashew nut sauce, vegan and gluten-free recipe.
Why Make This Recipe?

Looking for an original, healthy, and colorful starter? This recipe of steamed artichokes served with a creamy beetroot and cashew nut sauce is a fantastic way to bring freshness, flavor, and nutrients to your plate. Perfect for surprising your guests or adding variety to your everyday meals, this 100% plant-based dish is as beautiful as it is delicious.


Benefits of the Ingredients

Artichoke: Rich in fiber, antioxidants, and minerals, it promotes digestion and supports liver health. It is also very low in calories.

Beetroot: A great source of vitamins (A, C, B9), known for its antioxidant power, iron content, and benefits for blood circulation.

Cashew nuts: Provide healthy fats, magnesium, and plant-based protein. A perfect alternative for creamy sauces without dairy.

Garlic & apple cider vinegar: Good for the immune and digestive systems, they enhance the sauce while adding antiseptic and digestive properties.



Steamed Artichokes & Pink Beetroot Cashew Sauce


INGREDIENTS (for 2 to 4 people)

For the steamed artichokes:

  • 4 purple artichokes


For the pink beetroot and cashew sauce:

  • 170 g cooked beetroot

  • 45 g cashew nuts (soaked for at least 30 minutes for a creamier texture)

  • 2 garlic cloves

  • 2 tbsp raw apple cider vinegar (or fresh lemon juice)

  • 2 tbsp vegetable oil (olive, rapeseed, or camelina)

  • 60 ml water

  • 1 pinch of salt


PREPARATION

Cooking the artichokes:

  1. Cut off the artichoke stems.

  2. Place the artichokes head down in the steamer basket of a pressure cooker.

  3. Cook for 12 to 15 minutes after the cooker whistles. Adjust time depending on the size of your artichokes.

  4. Let them cool slightly or serve hot/cold according to your preference.


Preparing the pink sauce:

  1. Blend the beetroot, soaked cashews, garlic, apple cider vinegar, oil, water, and salt in a small blender.

  2. Blend until the sauce is smooth, creamy, and homogeneous.

  3. Keep refrigerated until serving.


Tips & Serving Ideas
  • Serve the artichokes with their sauce as a light starter or as an original side dish with a main course.

  • The sauce also pairs well with raw vegetables, vegetable patties, or as a spread for appetizers.

  • You can add a touch of lemon, fresh herbs, or a little pepper to vary the flavors.


Purple steamed artichokes served with a creamy pink beetroot and cashew nut sauce, vegan and gluten-free recipe.

Purple steamed artichokes served with a creamy pink beetroot and cashew nut sauce, vegan and gluten-free recipe.

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Laure Sarrazin -

Integrative Nutrition Health Coach

Mindfulness Instructor (MBSR - MBCT-Cancer)

Currently training in Health Psychology

-

Online Coaching 

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