Recipe: Roasted Beets with Cashew Cream, Pistachios and Mint

Recipe by Jayme MacFayden
Photos by Phil Crozier

I love the look of beets on a festive table. This dish is so easy yet looks so beautiful when it comes together (who needs a centrepiece when you have food that looks like this!) As this dish is served room temperature you can prepare it a day or two in advance, so you are just assembling the dish at the last minute. The cashew cream will keep for up to four days in the fridge in an airtight container.

Serves 8 to 10

Ingredients

• 1 cup raw cashews
• 4 large beets
• 1 tbsp extra-virgin olive oil
• 1 cup roasted, unsalted pistachios, shelled and chopped
• Himalayan salt
• 1 cup fresh mint leaves
• Maldon salt and freshly ground black pepper, to taste

Method

In a small bowl, combine the cashews and enough water to cover. Place in the fridge and let soak overnight for at least 8 hours

Preheat your oven to 400°F. Line a baking sheet with parchment paper. Wash the beets, rub them with olive oil and Himalayan salt, then place them on the baking sheet. Bake until beets are tender when pierced with a fork (45 minutes to 1 hour, depending on size).

While the beets are roasting, drain the soaked cashews and place with ¾ cup of water in a blender. Blend until smooth and creamy and set aside.

When the beets are done, remove from the oven and allow to cool to the touch. Once cool, remove and discard the skins.

To serve, slice, chop or quarter the beets and place them on a serving platter. Top with the cashew cream, mint and chopped pistachios. Finish with some Maldon salt and pepper.

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