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 minutesmins
Cook time: 1 hourhr
3-4 servings
5 from 3 votes
Ingredients
For the roast beetroots
6organic beetroots–washed well
1tbspolive oil
1tspsea salt
Twist black pepper
For the cashew cheese
1cupcashewssoaked for at least 1 hour
¼cupwater
3tbspnutritional yeast
2tbsplemon juice
2clovesgarlicoptional
1tbspapple cider vinegar
1tspdijon mustard
Pinchsalt and black pepper
For the hazelnut Dukkah
100grawunsalted hazelnuts
1tbspcumin seeds
1tbspcoriander seeds
3tbspsesame seeds
2tbspsunflower seeds
1or 2 sprigs of fresh thyme
1tspsalt
1/2tspchilli flakes
For the greens
4handfuls Cavalo Nero
1tspolive oil
1/2tspsea 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.