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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 3 votes


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


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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