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  • Baked Beetroots with Cashew Cheese and Hazelnut & Thyme Dukkah

    February 4, 2018 / Niki / 2 Comments

    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

    Info

     

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

    Ingredients

    • 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

    Directions

    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

    2 Comments

    1. 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.

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

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

        Reply

    Leave a Comment





    Recipe Tags: Beetroot cashew cheese dukkah vegan

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