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Beet Tartare with Cashew Cheese
Choosingraw.com----tweaked by Eve
An excellent combination of tangy chopped beets and smooth cashew sour cream.
5 small or 4 medium beets
the dressing:
22 ml1 & 1/2 T. olive oil
5 ml1 tsp. Dijon mustard
5 ml1 tsp. apple cider vinegar
1 ml1/4 tsp. salt
the cashew cheese:
350 ml1 & 1/2 c. cashews, soaked overnight and drained
2 ml1/2 tsp. salt
1 clove garlic, minced (optional)
30 ml2 T. lemon juice
black pepper to taste
1/3 to 1/2 c. water
Preheat oven to 400 F. Wrap the beets in foil or place them in a Dutch oven with a few inches of water at the bottom. Roast for 40-50 minutes or until very tender. Rinse under cold water and slip off the skins. Set aside.
Put the cashews in a food processor with the salt, garlic, pepper, and lemon and pulse to combine. Drizzle in water in a thin stream, stopping frequently to scrape the bowl down. Use just enough water for a creamy but not watery texture.
Rinse and dry the food processor. Add the beets and pulse until finely chopped. Whisk together the mustard, vinegar, oil and salt. Transfer beets to a small bowl and toss with the dressing.
Spread a layer of cashew cheese on a plate and pile beet tartare on top, or serve the tartare in a bowl and add a dollop of cashew cheese at the table.