Slow Roasted Beets, Wild Arugula, Citrus and Cashew Herb Cheese

Chad Sarno
Serves Serves 6 as a salad/side
Print recipe
  • Prep time 20 mins
  • Cook time 90 mins
  • Ready time 110 mins

These Slow Roasted Beets with Arugula, Citrus, and Cashew Herb Cheese look stunning and have an intense earthy flavour – perfect for a special lunch or to kick off a dinner party.

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Ingredients

For the Cashew Herb Cheese

  • 1½ cups cashews raw, soaked for a few hours to soften
  • ¾ - 1 cup water
  • 1½ tablespoons onion granules
  • 2 tablespoons nutritional yeast
  • ¼ teaspoon white pepper
  • 1½ lemons, juiced
  • ½ tablespoon sea salt (optional)
  • 1 tablespoon chives
  • 3 tablespoons parsley, chopped
  • 2 tablespoons basil, chiffonade
  • 1½ tablespoons shallots, minced

For the Slow Roasted Beets

  • 4 large beets
  • 1 tablespoons olive oil
  • 1 lemon, halved and juiced
  • 3 sprigs of thyme
  • ½ teaspoon sea salt
  • cracked black pepper
  • 2 tablespoons sherry vinegar
  • 1 tablespoon olive oil

Method

To make the Cashew Herb Cheese (makes 2 cups):

In high speed blender, add all the cheese ingredients and blend until smooth.

For optimum consistency, remove lid and scrape the sides and continue to blend.

Hand mix in all the herbs. Serve with beet salad.

To make the Slow Roasted Beets:

Preheat the oven to 130°C/250°F/gas mark ½.

Toss the whole beetroot with 2 tablespoons olive oil, a squeeze of lemon, whole thyme sprigs and salt and pepper.

Forming a tin foil ‘boat’, wrap the beets so they so they have some room to steam within the tin foil. Tighten all edges.

Place the package on sheet pan and continue to cook at  130°C/250°F/gas mark ½ for 75-90 minutes (depending on the size of the beets). Beets are done when fork tender.

Once cooked, allow to cool and peel the skin off. (If you allow the beets to cool in the tin foil, the skin will be very easy to peel off.)

Slice the beets in even cubes, toss with sherry vinegar and olive oil.

To assemble:

4-5 beets, roasted, peeled, sliced in wedges and seasoned (per recipe above)

1 cup cashew cream cheese

2 grapefruits, segmented

3 cups baby arugula (rocket), tossed with remaining beet seasoning

To plate:

Place a dollop of cashew cheese in the centre of the plate.

Place the wedged beets around the outside perimeter of the cheese.

Place citrus segments in between each beet.

Toss the arugula (rocket) with a touch of oil and lemon.

Place a small handful in the centre on top of the cheese.

Additional notes

Recipe © Chad Sarno

Version of recipe, from Crazy Sexy Kitchen.