STAY CONNECTED BETWEEN ISSUES – BRING RECIPES AND LOCAL FOOD STORIES STRAIGHT TO YOUR INBOX – JOIN FOR FREE
Roasted Beet Sandwich with Cashew Cream
[receipe_singel_video_post]
Photography by Chris Rov Costa for Edible San Diego
Ingredients
Serves 2
FOR THE SANDWICH
- Toasted bread of choice
- 12 to 16 ounces Beets, should be good for a few sandwiches
- 1-2 tablespoons coconut oil
- 4-6 Butter lettuce leaves
- Majestic Garlic spread
- Pink salt, to taste
FOR THE CASHEW CREAM
- 1 ½ cups raw cashews
- 1 ½ cups water
- 1 tablespoon nutritional yeast
- ½ tablespoon sea salt or pink salt*
Instructions
- To roast beets, preheat oven to 400°. Scrub the skin and pat dry. Rub with coconut oil, add a pinch of salt, and wrap in foil. Bake for 40 to 45 minutes, or until beets are tender. (Large beets may take longer.) Let beets cool enough to handle; the skins should rub right off. At this point, you can refrigerate overnight, which I prefer, or begin making the sandwiches.
- Thinly slice beets with a mandolin or by hand up to ⅛ inch thick.
- Spread Majestic Garlic spread on toast, generously layer beets adding a little salt and pepper to each layer, then top with butter lettuce. Serve with a dipping side of cashew cream.
- To make the cashew cream, place all ingredients in a blender or food processor and let soak for 30 minutes. Blend for up to 3 minutes, or until it’s smooth and creamy. Keep leftovers refrigerated.
Maria Hesse
Maria Hesse is the executive editor and designer of Edible San Diego. Her interest in functional arts led to a degree in interior design, which inspires her passion to be an advocate for sustainable living through food. She enjoys balcony gardening and designing crochet patterns in her downtime. Find her @mariafromediblesd and @waysidestudiowest on Instagram.
