To me, beets are the perfect all season vegetable. They can be eaten raw, juiced, boiled, roasted... the possibilities are endless. The combo of beets and goat cheese is one of my favorite flavor profiles in existence. However, last summer, I hosted a yoga and vegan food summer camp with my friend Rebecca. I tried to recreate my favorite dishes, only the challenge was to make them vegan. This plate is the result and in fact is one of my favorites. It is truly perfect for the colder winter months or the heat of summer. It combines sweet roasted beets, with an acidic cashew yogurt, toasted hazelnuts and fresh herbs. Enjoy in good health.
Beets – 6 each medium sized
Olive Oil – 2 tbsp
Salt and pepper to season
Raw Cashews – 3 cups each soaked in water for 2 hours
Lemon Juice – 2 lemons each
Water – to thin
Truffle Pate – 1 tbsp
Dill, tarragon, chives – ½ bunch each minced
Hazelnut – 1 cup toasted and chopped
Preheat oven to 375 degrees F. Wash beets and remove the stem. Lay them on a strip of aluminum foil and season with salt, pepper and olive oil. Fold the aluminum around the beets so it is in a elongated ‘pouch.’ Place in oven for 35 min.
Place hazelnuts on baking sheet and toast in oven for about 8 min. Let cool and chop. Strain the soaking cashews and place in blender. Begin to puree. Add lemon juice to thin it out so it blends. The mixture should be thick. If you need to thin it out use water. Add truffle pate and then season with salt and pepper.
Mince all of herbs and fold half of them into the ‘cashew cheese’
Remove the beets from the oven and let them sit in the pouch for another 5 min. Open them up and carefully remove the skin from the beet using a paper towel. They should come off easy. Cut the beets into two bite chunks. Season with salt, pepper, olive oil and herbs.
To plate, put a spoon of the cashew cheese onto the plate, spread beets out on each plate. Sprinkle with herbs and hazelnuts.