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.
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.
Notes
3-4 servings