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 primary 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 vegetables in the Winter, not only delicious but also nourishing for this time of year.
I love this recipe for its 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.
Love, Niki xx
Nick
Was so good it created a tear in the space time continuum. I am now lost in 1983 but it was worth it.
Nina
Can you make the cheese in a Vitamix or is it best made in a food processor. Thanks
Niki
Hi Nina
A vitamix would be perfect!
Love
Niki xxx
Sally Allerton
I’ve made this twice now and it’s absolutely delicious! It’s definitely a recipe I’ll keep coming back to .
Niki
So glad you like it Sally!
Xx
Karen
Oh wow! I can’t wait to try this. Totally inspired by your lovely recipes & styling.
Niki
Hi Karen
Thank you so much!!!
Much love
Niki xx