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

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.

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

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

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The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations.  I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.