The rollatini was creamy, crunchy and most of all amazingly delicious. The cashew cream in the beet rolls tastes like ricotta cheese. If you don't want to fry the beets you can just cook them and slice them thin and place some cashew cream mixture in and roll them up. This is most certainly a very exotic dish to cook and eat! This is another Tal Ronnen recipe from the book Conscious cook. :)
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