Savory Roasted Beets with Herbed Cashew Cream
Delight in these savory roasted beets paired with creamy herbed cashew sauce—a perfect side for any meal. Try this delicious recipe today!
Recipe Overview
Delight in these savory roasted beets paired with creamy herbed cashew sauce—a perfect side for any meal. Try this delicious recipe today!
Ingredients
- • beets: 4 medium-sized, peeled and quartered
- • olive oil: 2 tablespoons
- • salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • raw cashews: 1 cup, soaked in water for at least 2 hours
- • lemon juice: 2 tablespoons
- • garlic: 1 clove, minced
- • fresh dill: 2 tablespoons, chopped
- • fresh parsley: 2 tablespoons, chopped
- • water: 1/4 cup (more as needed)
Instructions
- 1 Preheat your oven to 400°F (200°C). This step ensures that your oven is at the right temperature for roasting, which helps caramelize the natural sugars in the beets for enhanced flavor.
- 2 Toss the peeled and quartered beets with olive oil, salt, and pepper in a large mixing bowl. Make sure each piece is evenly coated, which helps them roast evenly.
- 3 Spread the beets in a single layer on a baking sheet lined with parchment paper. Roast for 40-45 minutes, turning halfway through, until they are tender and caramelized.
- 4 While the beets are roasting, drain the soaked cashews and place them in a blender. Add lemon juice, garlic, dill, parsley, and water. Blend until smooth and creamy, adding more water if necessary to reach the desired consistency.
- 5 Once the beets are done roasting, remove them from the oven and let them cool slightly. Transfer them to a serving dish and drizzle generously with the herbed cashew cream.
- 6 Garnish with additional chopped herbs if desired. Serve warm or at room temperature for best flavor.
Serving Suggestions
- • These savory roasted beets with herbed cashew cream make a delightful side dish for grilled meats, especially lamb or chicken, accentuating their flavors with a rich, creamy contrast. For a vegetarian feast, pair them with a hearty grain salad or a warm lentil dish. Presentation is key—serve these beets on a large platter, allowing the vibrant red to pop against the cream's delicate green flecks. A sprinkle of additional herbs or lemon zest can add a touch of elegance and freshness. For a beverage pairing, consider a crisp white wine such as Sauvignon Blanc, which complements the earthy beets and the creamy richness of the cashew sauce. Alternatively, a light, effervescent sparkling water with a slice of lemon can refresh the palate between bites.
Storage Tips
Store any leftover beets in an airtight container in the refrigerator for up to 4 days. The cashew cream can also be refrigerated separately in a sealed container for the same duration. For freezing, place the beets in a freezer-safe bag or container, removing as much air as possible, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating. To reheat, warm the beets in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. Avoid microwaving to maintain their texture. The cashew cream can be gently warmed on the stovetop over low heat, adding a splash of water if it thickens too much.