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

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  3-4 servings
  20 minutes preparation time
  1 hr cook time


  • 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


Served with flatbreads


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;

  1. Add all the ingredients to your food processor then blitz until smooth and creamy.

To make the Dukkah:

  1. Put nuts, cumin seeds, coriander seeds and sesame seeds on to a baking tray lined with parchment paper
  2. Dry toast for 12 minutes on gas mark 4/180C. Allow to cool.
  3. Add thyme leaves, chilli & salt to a mini chopper and pulse on 1 second bursts.
  4. Check after each pulse as you don’t want it too finely chopped.

To make the greens; 

  1. Add the olive and greens to a frying pan, sauté on a medium heat until they have wilted.
    Season well.

To serve;

  1. Firstly lay the greens on a large plate, top with the baked beetroots.
  2. Slice the beetroots and dollop on some cashew cheese then sprinkle with Dukkah.
  3. Serve with flatbreads

Thank you so much for following my blog and cooking my recipes!

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  1. Nick on October 13, 2021 at 7:39 pm

    Was so good it created a tear in the space time continuum. I am now lost in 1983 but it was worth it.

  2. […] I love the cream dill coconut cream but other delicious toppings; Dukkah […]

  3. Nina on November 18, 2019 at 11:08 am

    Can you make the cheese in a Vitamix or is it best made in a food processor. Thanks

    • Niki on December 8, 2019 at 7:11 am

      Hi Nina
      A vitamix would be perfect!
      Niki xxx

  4. Sally Allerton on September 28, 2018 at 9:05 am

    I’ve made this twice now and it’s absolutely delicious! It’s definitely a recipe I’ll keep coming back to 😊.

    • Niki on October 8, 2018 at 10:13 pm

      So glad you like it Sally!

  5. Karen on June 9, 2018 at 12:08 am

    Oh wow! I can’t wait to try this. Totally inspired by your lovely recipes & styling.

    • Niki on June 14, 2018 at 9:15 pm

      Hi Karen
      Thank you so much!!!
      Much love
      Niki xx

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