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Beet Tartare with Cashew Cheese (vegan, gluten free, soy free)

Author - Gena Hamshaw

Ingredients

  • For the tartare:
  • 5 small beets of 4 medium
  • 1 1/2 tbsp olive oil
  • 1 tsp dijon mustard
  • 1 tsp apple cider vinegar
  • 1/4 tsp sea salt
  • For the cashew cheese:
  • 1 1/2 cups cashews soaked overnight and drained
  • 1/2 tsp sea salt
  • 1 clove garlic minced (optional)
  • Black pepper to taste
  • 2 tbsp lemon juice
  • 1/3-1/2 cup water

Instructions

  • 1. Preheat an oven to 400 degrees. Trim the tops and ends off the beets, wrap them in tin foil (or place them in a Dutch oven with a few inches of water at the bottom) and roast for 40-50 minutes, or until very fork tender. Rinse under cold water and slip skins off. Set aside.
  • 2. To make the cashew cheese, put cashews in a food processor fitted with the S blade. Add salt, garlic, pepper, and lemon, and pulse to combine. Allow the motor to run, and drizzle in water in a thin stream, stopping frequently to scrape the bowl down. Use just enough water to attain a creamy, but not liquidy, texture.
  • 3. Rinse the food processor and dry it. Add the beets and use the S blade to pulse them until they're finely chopped. Whisk together the mustard, vinegar, oil, and salt. Transfer beets to a small bowl and toss with the dressing.
  • 4. Layer a large, pancake shaped layer of cashew cheese on a serving plate (reserve the rest for wraps, salad, pasta, etc.). Pile beet tartare on top. Serve, with toast or other dippers.