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Baked Beetroots with Cashew Cheese and Hazelnut & Thyme Dukkah

February 4, 2018 / Niki / 4 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

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

Use #RebelRecipes and tag @RebelRecipes

Baked Beetroots with Cashew Cheese and Hazelnut & Thyme Dukkah

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;

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.
Season well.

To serve;

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

4 Comments

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
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 😊.

Reply
- Niki on October 8, 2018 at 10:13 pm
  
  So glad you like it Sally!
  Xx
  
  Reply

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Recipe Tags: Beetroot cashew cheese dukkah vegan

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