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
METHOD:
Peel your beets and slice them thin. This is easily done with a mandolin but it’s possible to use a knife of course, just try to cut the slices as thinly as possible if so.
Mix the marinade ingredients for the beetroot in a container with a flat bottom surface. Place your sliced beetroot into the marinade and toss to coat. Place in the fridge for at least an hour.
Add all the ingredients for the cheesy cashew cream except for the water into a food processor bowl with an s-blade. Mix until well combined. Add water 1 tablespoon at a time until you reach a creamy yet firm consistency. You should be able to shape/dollop it onto your beetroot discs, i.e. it should not be liquid. You may need to scrape down the sides of the bowl with a spatula if you find there are pieces stuck that have not been blended thoroughly.Taste and season with salt if you find it lacking, this will depend on the intensity if the miso paste you use.
Arrange a few beetroot discs onto each plate, I used three per plate but you could easily do four or five. Dollop 1-2 teaspoons worth of cashew cream onto each disc, depending on the size. Garnish with fresh basil leaves. In addition you can also garnish with microgreens to add more interest but this is optional.
I made your three Course menu for some friends and it was delicious!
I want to make the Beetroots again. I think there happened a little mistake in the Recipe next to the Cashews.
Keep up the good Work I really like everything you do and your recipes are really awesome!