These marinated beetroot discs with a cheesy cashew cream make a lovely starter during summer and even into autumn and winter. They also work as very fancy snacks for a party. Not many parties over here though at the moment as the pandemic has settled in for the long haul. I’m sure it’s the same where most of you are. Either way it’s nice to make something a little special at home when we don’t treat ourselves to meals out as much. It is a very simple dish that looks rather sophisticated if I may say so myself. The beetroot is marinated in a simple tangy dressing and the cheesy cashew cream is made in minutes. The basil is a delicious addition that brightens the earthy beetroot and creamy cashew. I made this recipe with a three course menu in mind where this lemon risotto comes after this starter and finishes with some scrumptious mini pavlovas with an eton mess theme. Check out the video below for the full menu in motion. Enjoy!

Malin x


Marinated Beetroot with Cheesy Cashew Cream

Serves 4-6.


INGREDIENTS:

For the beetroot:

2 tbsp olive oil

2 tbsp lemon juice

Salt and black pepper

2 medium or 1 large beetroot

For the cashew cream:

0,25 cup cashews, soaked over night or for at least two hours

0,25 lemon, juice and zest

0,5 tbsp light miso paste

1 tbsp nutritional yeast

0,25 tsp garlic powder

2-3 tbsp water

Garnish:

Fresh basil leaves

Microgreens, optional