Slow Roasted Beets with Cashew Herb Cheese, Citrus and Arugula

Roasted Beets


What you’ll need:
4 large beets
1/4 cup low sodium vegetable stock
1 lemon, halved and juiced
2 sprigs of thyme
2 Tsp. tarragon, minced
small piece of fresh horseradish root, peeled
3 Tbsp. sherry winegar
cracked black pepper

What you’ll do:
Scrub beets well. Preheat the oven to 275°. In a medium mixing bowl, toss whole beets with the vegetable stock, lemon and rosemary. Forming a tin foil ‘boat’ wrap the beets so they have some room to steam within the tin foil. Tighten all edges. Place the package on sheet pan and continue to cook for 45-65 minutes (depending on the size of the beets). Beets are done when fork tender. Once cooked, allow to cool and peel the skin off. (If you allow the beets to cool in the tin foil, the skin will be very easy to peel off). Slice the beets in wedges, toss with a touch of cherry vinegar, salt, pepper and minced tarragon. Plate with citrus and cashew cheese.

Cashew Herb Cream Cheese

What you’ll need:
2 cups raw cashews soaked in water for a few hours to overnight, to soften
1 lemon, juiced
2 1/2 Tbsp. nutritional yeast, small flake
1 Tbsp. onion powder
1/4 Tsp. fresh powdered nutmeg
1/2 Tsp. sea salt, fine
1/4 Tsp. white pepper
2 Tbsp. chives, minced
1/4 cup parsley, minced

What you’ll do:
In a high speed blender, blend the soaked cashews with lemon and water until smooth. Removing the lid, and folding the mixture at medium speed in order to achieve the optimum smooth consistency. hand mix in the nutritional yeast, onion powder, nutmeg, sea salt, white pepper, parsley and chive.

Plate and serve as a main course or side dish.






This recipe came from Chad Sarno at the Salad Cooking School with Whole Foods

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