Baked Beetroots with Cashew Cheese and Hazelnut & Thyme Dukkah

Beautiful baked beetroots topped with creamy cashew cheese and nutty crunchy hazelnut and thyme dukkah. This makes a lovely starter or main with potatoes.

baked-beetroots-with-cashew-cheese-and-hazelnut-thyme-dukkah 1

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 veg 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 xxx

baked-beetroots-with-cashew-cheese-and-hazelnut-thyme-dukkah 1a

Baked Beetroots with Cashew Cheese and Hazelnut & Thyme Dukkah

Beautiful baked beetroots topped with creamy cashew cheese and nutty crunchy hazelnut and thyme dukkah. This makes a lovely starter or main with potatoes.
Prep time: 20 mins
Cook time: 1 hr
3-4 servings
5 from 2 votes

Ingredients

For the roast beetroots

  • 6 organic beetroots–washed well
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • Twist black pepper

For 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
  • 1 tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • Pinch salt and black pepper

For the hazelnut Dukkah

  • 100 g 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 salt
  • 1/2 tsp chilli flakes

For the greens

  • 4 handfuls Cavalo Nero
  • 1 tsp olive oil
  • 1/2 tsp sea salt

Instructions

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.

To make 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 in 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.
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More Recipes with Beetroot, Hazelnuts or Cashews

Discuss this Recipe with Niki
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7 Responses

  1. 5 stars
    I’ve made this twice now and it’s absolutely delicious! It’s definitely a recipe I’ll keep coming back to .

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