Baked Beetroots with Cashew Cheese and Hazelnut & Thyme Dukkah
Today I have an easy and delicious recipe for you- lovely whole baked beetroots with creamy cashew cheese which is just as comforting as a baked potato with cheese but just a bit more interesting.
The main focus of this recipe is the seasonal veg, as you probably already know I’m pretty obsessed with vegetables – for me they are usually the focal point of the meal and today’s stars are the beetroot and seasonal greens.
Eating seasonally means you get to eat more intuitively; i.e. what’s the best thing to make with this or that? I love to eat lots of root veg in the Winter, not only delicious but also nourishing for this time of year.
I love this recipe for it’s simplicity – fresh organic beetroots baked until tender then topped with creamy cashew cheese and topped with crunchy super savoury Hazelnut Dukkah. I think it’s a wonderful combination.
A favourite way to serve them is as a single portion (one beetroot per person) as a starter or as part of a big veggie mezze with dips, salads, grains etc
I really hope you love these as much as I do. X
- To make the roast beetroots;
- 6 organic beetroots – washed well
- 1 tbsp olive oil
- 1 tsp sea salt
- Twist black pepper
- To make the cashew cheese;
- 1 cup cashews (soaked for at least 1 hour)
- ¼ cup water
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- 2 cloves garlic (optional)
- 2 tbs. apple cider vinegar
- 1 tbs. dijon mustard
- Pinch Himalayan salt and black pepper
- Hazelnut Dukkah:
- 100g raw, unsalted hazelnuts
- 1 tbsp. cumin seeds
- 1 tbsp coriander seeds
- 3 tbsp sesame seeds
- 2 tbsp sunflower seeds
- 1 or 2 sprigs of fresh thyme
- 1 tsp pink himalayan salt
- 1/2 tsp chilli flakes
- For the greens;
- 4 handfuls Cavalo Nero
- 1 tsp olive oil
- 1/2 tsp sea salt
To roast the beetroots;
Trim the roots and wash the beetroots well. Pat dry and add to a large roasting pan.
Drizzle with olive oil, sea salt and black pepper.
Roast on a medium heat for 40-45 minutes until tender.
Set aside to cool a little.
For the cashew cheese;
- Add all the ingredients to your food processor then blitz until smooth and creamy.
To make the Dukkah:
- Put nuts, cumin seeds, coriander seeds and sesame seeds on to a baking tray lined with parchment paper
- Dry toast for 12 minutes on gas mark 4/180C. Allow to cool.
- Add thyme leaves, chilli & salt to a mini chopper and pulse on 1 second bursts.
- Check after each pulse as you don’t want it too finely chopped.
To make the greens;
- Add the olive and greens to a frying pan, sauté on a medium heat until they have wilted.
- Firstly lay the greens on a large plate, top with the baked beetroots.
- Slice the beetroots and dollop on some cashew cheese then sprinkle with Dukkah.
- Serve with flatbreads